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diff --git a/78314-h/78314-h.htm b/78314-h/78314-h.htm new file mode 100644 index 0000000..cb1d4e4 --- /dev/null +++ b/78314-h/78314-h.htm @@ -0,0 +1,6323 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <meta name="viewport" content="width=device-width, initial-scale=1"> + <meta name="format-detection" content="telephone=no,date=no,address=no,email=no,url=no"> + <title> + Two hundred recipes for making salads with thirty recipes for dressings and sauces | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> + +body { + margin-left: 10%; + margin-right: 10%; +} + +h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; +} + + + +p { + margin-top: .5em; + text-align: justify; + margin-bottom: .5em; +} + +.p2 {margin-top: 2em;} +.p4 {margin-top: 4em;} +.p6 {margin-top: 6em;} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; +} + +hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} +@media print { hr.chap {display: none; visibility: hidden;} } + + +hr.r5 {width: 5%; margin-top: 1em; margin-bottom: 1em; margin-left: 47.5%; margin-right: 47.5%;} + + +div.chapter {page-break-before: always;} +h2.nobreak {page-break-before: avoid;} + + + +table { + margin-left: auto; + margin-right: auto; +} +table.autotable { border-collapse: collapse; } +table.autotable td, +table.autotable th { padding: 0.25em 0.25em 0.25em 0.25em; } +table.autotable th { font-weight: normal; } +table.autotable td.recipe { padding: 0.25em 0.25em 0.25em 2.25em;} + + +.tdl {text-align: left;} +.tdr {text-align: right;} + + +.pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; +} /* page numbers */ + + +.center {text-align: center; text-indent: 0;} + +.right {text-align: right;} + +.smcap {font-variant: small-caps;} + + +figcaption {font-weight: bold;} +figcaption p {margin-top: 0; margin-bottom: .2em; text-align: inherit;} + +/* Images */ + +img { + max-width: 100%; + height: auto; +} +img.w100 {width: 100%;} +img.wsmall {width: 40%;} + + +.figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + + + +.figright { + float: right; + clear: right; + margin-left: 1em; + margin-bottom: 1em; + margin-top: 1em; + margin-right: 0; + padding: 0; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + + +.x-ebookmaker .figright {float: right;} + + + +/* Poetry */ +/* uncomment the next line for centered poetry */ +.poetry-container {display: flex; justify-content: center;} +.poetry-container {text-align: center;} +.poetry-container-normal {text-align: center;} +.poetry {text-align: left; margin-left: 5%; margin-right: 5%;} +.poetry .stanza {margin: 1em auto;} +.poetry .verse {text-indent: -3em; padding-left: 3em;} + +/* Transcriber's notes */ +.transnote {background-color: #E6E6FA; + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; +} + + +.xxxlarge { font-size: 150%; } +.xxlarge { font-size: xx-large; } +.xlarge { font-size: x-large; } +.large { font-size: large; } +.medium { font-size: medium;} + + + + +.quotecenter { justify-content: center; display: flex;} + + + +/* Poetry indents */ +.poetry .indent0 {text-indent: -3.0em;} +.poetry .indent2 {text-indent: -2.0em;} + + + +/* Illustration classes */ +.illowp10 {width: 10%;} +.illowp72 {width: 72%;} +.x-ebookmaker .illowp72 {width: 100%;} + </style> +</head> +<body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78314 ***</div> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_1">[Pg 1]</span></p> + + + <p class="center xxlarge"> + SALADS + </p> +</div> + +<p><span class="pagenum"><a id="Page_2"></a><a id="Page_3"></a>[Pg 3]</span></p> + + + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<h1> + <span class="xxlarge">TWO HUNDRED<br></span> + <span class="large">RECIPES FOR MAKING<br></span> + <span class="xxxlarge">SALADS<br></span> + <span class="large">WITH THIRTY RECIPES FOR<br></span> + <span class="xxlarge">DRESSINGS<br> + <i>and</i> SAUCES</span> +</h1> +</div> + + +<p class="center large p2"> + BY<br> + OLIVE M. HULSE +</p> + +<div class="quotecenter p4"> +<div> +<p class = "center">“<i>Gasteria is the Tenth Muse; +she presides over the enjoyments +of Taste.</i>”</p> + + +<p class="right"> + <span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + + +<p class = "center large p4"> + THE HOPEWELL PRESS<br> + <span class="smcap medium">One Hundred and Fifty Michigan Avenue</span><br> + CHICAGO, U. S. A. +</p> + +<p><span class="pagenum" id="Page_4">[Pg 4]</span></p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<p class="center"> + Copyright 1910<br> + <span class="smcap">By Olive M. Hulse</span> +</p> +<hr class="r5"> + +<p class="center"> + Second Edition, 1911 +</p> +</div> + +<figure class="figright illowp10 p6" id="verso" style="max-width: 7.125em;"> + <img class="wsmall" src="images/verso.png" alt="" data-role="presentation"> +</figure> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> + + + <h2 class="nobreak" id="Preface"> + <i><b>Preface</b></i> + </h2> +</div> + + +<p><i>For many years it has been the hobby of the +author to collect salad recipes of all kinds, +and through the courtesy of the chefs of some +of the best cuisines in the country, she has been able +to accumulate a great many new and attractive +recipes which never before have been made public.</i></p> + +<p><i>Out of this voluminous collection, she has selected +two hundred of the choicest. These, with the thirty +different dressings and sauces brought into this little +volume, have been fully and satisfactorily tested. It is +the hope of the author that the result of her efforts will +meet the general want in a practical and useful way.</i></p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> + + + <h2 class="nobreak" id="Contents"> + <i><b>Contents</b></i> + </h2> +</div> + + + +<table class="autotable"> +<tr> +<th class="tdl"> + +</th> +<th class="tdr"> +Page +</th> +</tr> +<tr> +<td class="tdl"> +<a href="#Preface">Preface</a> +</td> +<td class="tdr"> +5 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Contents">Contents</a> +</td> +<td class="tdr"> +6 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Salad_Lore">Salad Lore</a> +</td> +<td class="tdr"> +7 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Salads">Salads</a> +</td> +<td class="tdr"> +15 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Alligator_Pear_Salad">Alligator Pear Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Anchovy_Salad">Anchovy Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Apple_Salad">Apple Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Apple_and_Cheese_Salad">Apple and Cheese Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Apple_and_Nut_Salad">Apple and Nut Salad</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Asparagus_Salad">Asparagus Salad</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Asparagus_Points_with_Tomato">Asparagus Points with Tomato</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Asparagus_with_Vinaigrette_Sauce">Asparagus with Vinaigrette Sauce</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Artichoke_and_Tomato_Salad">Artichoke and Tomato Salad</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Artichoke_and_Onion_Salad">Artichoke and Onion Salad</a> +</td> +<td class="tdr"> +19 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Banana_Salad">Banana Salad</a> +</td> +<td class="tdr"> +19 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Banana_and_Grapefruit_Salad">Banana and Grapefruit Salad</a> +</td> +<td class="tdr"> +19 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bean_Salad">Bean Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Beet_Salad">Beet Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Beet_and_String_Bean_Salad">Beet and String Bean Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Beet_and_Potato_Salad">Beet and Potato Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bermuda_Onion_Salad">Bermuda Onion Salad</a> +</td> +<td class="tdr"> +21 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bleeding_Heart_Salad">Bleeding Heart Salad</a> +</td> +<td class="tdr"> +21 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Birds_Nest_Salad">Bird’s Nest Salad</a> +</td> +<td class="tdr"> +21 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Boiled_Beef_Salad">Boiled Beef Salad</a> +</td> +<td class="tdr"> +22 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bologna_Salad_German_Salad">Bologna Salad (German Salad)</a> +</td> +<td class="tdr"> +22 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Brussels_Sprouts_Salad">Brussels Sprouts Salad</a> +</td> +<td class="tdr"> +22 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cabbage_Salad">Cabbage Salad</a> +</td> +<td class="tdr"> +23 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cabbage_Salad_No_2">Cabbage Salad No. 2</a> +</td> +<td class="tdr"> +23 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Carrot_Salad">Carrot Salad</a> +</td> +<td class="tdr"> +23 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cauliflower_Salad">Cauliflower Salad</a> +</td> +<td class="tdr"> +24 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Celery_Salad">Celery Salad</a> +</td> +<td class="tdr"> +24 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chantecler_Salad">Chantecler Salad</a> +</td> +<td class="tdr"> +24 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chatelaine_Salad">Chatelaine Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cheese_Salad">Cheese Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cherry_Salad">Cherry Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chestnut_Salad">Chestnut Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad">Chicken Salad</a> +</td> +<td class="tdr"> +26 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad_No_2">Chicken Salad No. 2</a> +</td> +<td class="tdr"> +26 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad_No_3">Chicken Salad No. 3</a> +</td> +<td class="tdr"> +27 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad_No_4">Chicken Salad No. 4</a> +</td> +<td class="tdr"> +27 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_in_Aspic">Chicken in Aspic</a> +</td> +<td class="tdr"> +28 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicory_Salad">Chicory Salad</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chiffonade_Salad">Chiffonade Salad</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cold_Slaw">Cold Slaw</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Combination_Salad">Combination Salad</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Combination_Salad_No_2">Combination Salad No. 2</a> +</td> +<td class="tdr"> +30 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Combination_Salad_No_3">Combination Salad No. 3</a> +</td> +<td class="tdr"> +30 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Crab_Salad">Crab Salad</a> +</td> +<td class="tdr"> +30 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Crab_Salad_en_Coquille">Crab Salad en Coquille</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cream_Salad">Cream Salad</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_Salad">Cucumber Salad</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_Salad_No_2">Cucumber Salad No. 2</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_and_Celery_Salad">Cucumber and Celery Salad</a> +</td> +<td class="tdr"> +32 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumbers_and_Cream">Cucumbers and Cream</a> +</td> +<td class="tdr"> +32 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_Francaise_Salad">Cucumber Francaise Salad</a> +</td> +<td class="tdr"> +32 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_and_Onion_Salad">Cucumber and Onion Salad</a> +</td> +<td class="tdr"> +33 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Dainty_Salad">Dainty Salad</a> +</td> +<td class="tdr"> +33 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Dandelion_Salad">Dandelion Salad</a> +</td> +<td class="tdr"> +34 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Salad">Egg Salad</a> +</td> +<td class="tdr"> +34 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Salad_No_2">Egg Salad No. 2</a> +</td> +<td class="tdr"> +35 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Salad_No_3">Egg Salad No. 3</a> +</td> +<td class="tdr"> +35 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Eggs_au_Cresson">Eggs au Cresson</a> +</td> +<td class="tdr"> +35 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Lily_Salad">Egg Lily Salad</a> +</td> +<td class="tdr"> +36 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Plant_Salad">Egg Plant Salad</a> +</td> +<td class="tdr"> +36 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Endive_Salad">Endive Salad</a> +</td> +<td class="tdr"> +36 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#English_Salad">English Salad</a> +</td> +<td class="tdr"> +37 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Farmer_Salad">Farmer Salad</a> +</td> +<td class="tdr"> +37 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fish_Salad">Fish Salad</a> +</td> +<td class="tdr"> +37 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Franks_Bachelor_Salad">Frank’s Bachelor Salad</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Endive_Salad">French Endive Salad</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad">Fruit Salad</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_No_2">Fruit Salad No. 2.</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_No_3">Fruit Salad No. 3</a> +</td> +<td class="tdr"> +39 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_Alice">Fruit Salad, Alice</a> +</td> +<td class="tdr"> +39 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_served_in_Apple_Shells">Fruit Salad served in Apple Shells</a> +</td> +<td class="tdr"> +39 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#German_Salad">German Salad</a> +</td> +<td class="tdr"> +40 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#German_Apple_Cup">German Apple Cup</a> +</td> +<td class="tdr"> +40 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Grape_Salad">Grape Salad</a> +</td> +<td class="tdr"> +40 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Grapefruit_Salad">Grapefruit Salad</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Grapefruit_en_Surprise">Grapefruit en Surprise</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Green_Pepper_Salad">Green Pepper Salad</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Green_Pepper_and_Potato_Salad">Green Pepper and Potato Salad</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ham_Salad">Ham Salad</a> +</td> +<td class="tdr"> +42 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Herring_Salad">Herring Salad</a> +</td> +<td class="tdr"> +42 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Herring_Salad_No_2">Herring Salad No. 2</a> +</td> +<td class="tdr"> +43 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Hickory_Nut_Salad">Hickory Nut Salad</a> +</td> +<td class="tdr"> +43 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mrs_Hulses_Favorite_Salad">Mrs. Hulse’s Favorite Salad</a> +</td> +<td class="tdr"> +44 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ideal_Salad">Ideal Salad</a> +</td> +<td class="tdr"> +44 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Italian_Salad">Italian Salad</a> +</td> +<td class="tdr"> +45 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Italian_Salad_No_2">Italian Salad No. 2</a> +</td> +<td class="tdr"> +45 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Japan_Radish_Salad">Japan Radish Salad</a> +</td> +<td class="tdr"> +45 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Chicken_Salad">Jellied Chicken Salad</a> +</td> +<td class="tdr"> +46 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Chicken_and_Celery_Salad">Jellied Chicken and Celery Salad</a> +</td> +<td class="tdr"> +46 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Egg_Salad">Jellied Egg Salad</a> +</td> +<td class="tdr"> +47 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Fruit_Salad">Jellied Fruit Salad</a> +</td> +<td class="tdr"> +47 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Tomato_Salad">Jellied Tomato Salad</a> +</td> +<td class="tdr"> +48 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Tomato_and_Cucumbers">Jellied Tomato and Cucumbers</a> +</td> +<td class="tdr"> +48 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Veal_Salad">Jellied Veal Salad</a> +</td> +<td class="tdr"> +49 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Kentucky_Salad">Kentucky Salad</a> +</td> +<td class="tdr"> +49 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Kohlrabi_Salad">Kohlrabi Salad</a> +</td> +<td class="tdr"> +49 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lamb_Mint_Salad">Lamb Mint Salad</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Last-Minute_Salad_quickly_made">Last-Minute Salad (quickly made)</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lemon_Salad">Lemon Salad</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_Salad">Lettuce Salad</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Bacon_Salad">Lettuce and Bacon Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Cucumber_Salad">Lettuce and Cucumber Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Onion_Salad">Lettuce and Onion Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Tomato_Salad">Lettuce and Tomato Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Tomato_Salad_No_2">Lettuce and Tomato Salad No. 2</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Spring_Onion_Salad">Lettuce and Spring Onion Salad</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_Salad_stuffed">Lettuce Salad (stuffed)</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lima_Bean_Salad">Lima Bean Salad</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Liver_Salad">Liver Salad</a> +</td> +<td class="tdr"> +53 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lobster_Salad">Lobster Salad</a> +</td> +<td class="tdr"> +53 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lobster_Salad_No_2">Lobster Salad No. 2</a> +</td> +<td class="tdr"> +53 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lobster_Salad_No_3">Lobster Salad No. 3</a> +</td> +<td class="tdr"> +54 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Log_Cabin_Salad">Log Cabin Salad</a> +</td> +<td class="tdr"> +54 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Macedoine_Salad">Macedoine Salad</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_of_Oysters">Mayonnaise of Oysters</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_of_Fresh_Lobster">Mayonnaise of Fresh Lobster</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Melon_and_Cucumber_Salad">Melon and Cucumber Salad</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mixed_Salad">Mixed Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mock_Pineapple_Salad">Mock Pineapple Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#New_Century_Salad">New Century Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Normandy_Salad">Normandy Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_Salad">Nut Salad</a> +</td> +<td class="tdr"> +57 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_and_Cabbage_Salad">Nut and Cabbage Salad</a> +</td> +<td class="tdr"> +57 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_and_Celery_Salad">Nut and Celery Salad</a> +</td> +<td class="tdr"> +57 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_and_Orange_Salad">Nut and Orange Salad</a> +</td> +<td class="tdr"> +58 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Orange_Salad">Orange Salad</a> +</td> +<td class="tdr"> +58 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Orange_Salad_No_2">Orange Salad No. 2</a> +</td> +<td class="tdr"> +58 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Onion_Salad">Onion Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Othello_Salad">Othello Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Oyster_Plant_Salad">Oyster Plant Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pear_Salad">Pear Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pecan_Salad">Pecan Salad</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pepper_Salad">Pepper Salad</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pepper_Salad_No_2">Pepper Salad No. 2</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_Salad">Pineapple Salad</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_Salad_No_2">Pineapple Salad No. 2</a> +</td> +<td class="tdr"> +61 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_and_Grapefruit_Salad">Pineapple and Grapefruit Salad</a> +</td> +<td class="tdr"> +61 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_and_Lettuce_Salad">Pineapple and Lettuce Salad</a> +</td> +<td class="tdr"> +61 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_Salad">Potato Salad</a> +</td> +<td class="tdr"> +62 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_Salad_No_2">Potato Salad No. 2</a> +</td> +<td class="tdr"> +62 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_and_Cress_Salad">Potato and Cress Salad</a> +</td> +<td class="tdr"> +62 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_and_Egg_Salad">Potato and Egg Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Prune_Salad">Prune Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Prune_and_Nut_Salad">Prune and Nut Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Radish_Salad">Radish Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Radish_Salad_No_2">Radish Salad No. 2</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Raisin_Salad">Raisin Salad</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ribbon_Salad">Ribbon Salad</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Romaine_Salad">Romaine Salad</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Roquefort_Salad">Roquefort Salad</a> +</td> +<td class="tdr"> +65 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Salmon_Salad">Salmon Salad</a> +</td> +<td class="tdr"> +65 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Salmon_Salad_No_2">Salmon Salad No. 2</a> +</td> +<td class="tdr"> +65 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Salmon_Salad_Jellied">Salmon Salad Jellied</a> +</td> +<td class="tdr"> +66 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sardines_in_Jelly">Sardines in Jelly</a> +</td> +<td class="tdr"> +66 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sardine_Salad">Sardine Salad</a> +</td> +<td class="tdr"> +67 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Scrambled_Egg_Salad">Scrambled Egg Salad</a> +</td> +<td class="tdr"> +67 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Scottish_Salad">Scottish Salad</a> +</td> +<td class="tdr"> +67 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Shad_Roe_Salad">Shad Roe Salad</a> +</td> +<td class="tdr"> +68 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sheldon_Salad">Sheldon Salad</a> +</td> +<td class="tdr"> +68 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sherry_Salad">Sherry Salad</a> +</td> +<td class="tdr"> +69 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Shrimp_Salad">Shrimp Salad</a> +</td> +<td class="tdr"> +69 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#South_Shore_Country_Club_Salad">South Shore Country Club Salad</a> +</td> +<td class="tdr"> +69 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Southern_Salad">Southern Salad</a> +</td> +<td class="tdr"> +70 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Southern_Salad_No_2">Southern Salad No. 2</a> +</td> +<td class="tdr"> +70 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Spanish_Salad">Spanish Salad</a> +</td> +<td class="tdr"> +70 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Spinach_Salad">Spinach Salad</a> +</td> +<td class="tdr"> +71 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#String_Bean_Salad">String Bean Salad</a> +</td> +<td class="tdr"> +71 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Summer_Salad">Summer Salad</a> +</td> +<td class="tdr"> +71 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sunday_Night_Salad">Sunday Night Salad</a> +</td> +<td class="tdr"> +72 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweetbread_Salad">Sweetbread Salad</a> +</td> +<td class="tdr"> +72 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweetbread_Salad_No_2">Sweetbread Salad No. 2</a> +</td> +<td class="tdr"> +72 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweetbread_Salad_No_3">Sweetbread Salad No. 3</a> +</td> +<td class="tdr"> +73 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweet_Potato_Salad">Sweet Potato Salad</a> +</td> +<td class="tdr"> +73 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Symphony_Salad">Symphony Salad</a> +</td> +<td class="tdr"> +73 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_Jelly_Salad">Tomato Jelly Salad</a> +</td> +<td class="tdr"> +74 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_Salad">Tomato Salad</a> +</td> +<td class="tdr"> +74 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Cauliflower_Salad">Tomato and Cauliflower Salad</a> +</td> +<td class="tdr"> +74 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Celery_Salad">Tomato and Celery Salad</a> +</td> +<td class="tdr"> +75 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Corn_Salad">Tomato and Corn Salad</a> +</td> +<td class="tdr"> +75 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Cucumber_Salad">Tomato and Cucumber Salad</a> +</td> +<td class="tdr"> +75 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Grapefruit_Salad">Tomato and Grapefruit Salad</a> +</td> +<td class="tdr"> +76 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Lettuce_Salad">Tomato and Lettuce Salad</a> +</td> +<td class="tdr"> +76 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tongue_Salad">Tongue Salad</a> +</td> +<td class="tdr"> +76 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Transparent_Salad">Transparent Salad</a> +</td> +<td class="tdr"> +77 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Variety_Salad">Variety Salad</a> +</td> +<td class="tdr"> +77 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Veal_Salad">Veal Salad</a> +</td> +<td class="tdr"> +78 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Vegetable_Salad">Vegetable Salad</a> +</td> +<td class="tdr"> +78 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Venison_Salad">Venison Salad</a> +</td> +<td class="tdr"> +78 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Virginia_Ham_Salad">Virginia Ham Salad</a> +</td> +<td class="tdr"> +79 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Waldorf_Salad">Waldorf Salad</a> +</td> +<td class="tdr"> +79 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Waldorf_Salad_No_2">Waldorf Salad No. 2</a> +</td> +<td class="tdr"> +79 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Waldorf_Salad_No_3">Waldorf Salad No. 3</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Water_Cress_Salad">Water Cress Salad</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#White_Aspic">White Aspic</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#White_Salad">White Salad</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Wilted_Lettuce">Wilted Lettuce</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Wolcott_Hotel_Salad">Wolcott Hotel Salad</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Yellow_Tomato_Salad">Yellow Tomato Salad</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Zebra_Salad">Zebra Salad</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Dressings_and_Sauces_1">Dressings and Sauces</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bacon_Sauce">Bacon Sauce</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bacon_Fat_Sauce">Bacon Fat Sauce</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Banana_Dressing">Banana Dressing</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Boiled_Dressing">Boiled Dressing</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bummers_Custard">Bummer’s Custard</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cream_Dressing">Cream Dressing</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chiffonade_Dressing">Chiffonade Dressing</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chive_Dressing">Chive Dressing</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Epicures_Delight_Sauce">Epicures’ Delight Sauce</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Dressing">French Dressing</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Dressing_No_2">French Dressing No. 2</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Dressing_with_Fruit_Juices">French Dressing with Fruit Juices</a> +</td> +<td class="tdr"> +88 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Dressing">Fruit Dressing</a> +</td> +<td class="tdr"> +88 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Garlic_Dressing">Garlic Dressing</a> +</td> +<td class="tdr"> +88 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Hollandaise_Sauce">Hollandaise Sauce</a> +</td> +<td class="tdr"> +89 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Maraschino_Dressing">Maraschino Dressing</a> +</td> +<td class="tdr"> +89 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Dressing">Mayonnaise Dressing</a> +</td> +<td class="tdr"> +89 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Dressing_No_2">Mayonnaise Dressing No. 2</a> +</td> +<td class="tdr"> +90 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Boiled">Mayonnaise Boiled</a> +</td> +<td class="tdr"> +91 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Boiled_No_2">Mayonnaise Boiled No. 2</a> +</td> +<td class="tdr"> +91 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Onion_Dressing">Onion Dressing</a> +</td> +<td class="tdr"> +91 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_Sauce">Pineapple Sauce</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ravigote_Sauce">Ravigote Sauce</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Red_Dressing">Red Dressing</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Red_Mayonnaise">Red Mayonnaise</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Remoulade_Sauce">Remoulade Sauce</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ripe_Olive_Dressing">Ripe Olive Dressing</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Roquefort_Dressing">Roquefort Dressing</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Russian_Sauce">Russian Sauce</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Vinaigrette_Sauce">Vinaigrette Sauce</a> +</td> +<td class="tdr"> +94 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Vinaigrette_Sauce_With_Egg">Vinaigrette Sauce With Egg</a> +</td> +<td class="tdr"> +94 +</td> +</tr> +</table> + + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_7">[Pg 7]</span></p> + + + <h2 class="nobreak" id="Salad_Lore"> + <i><b>Salad Lore</b></i> + </h2> +</div> + + +<p>Nebuchadnezzar, king of Babylon, is +supposed to be the inventor of salads. +Because of his fondness for salad plants he +was accused of eating grass, and, like most originals, +was considered a “crank.”</p> + +<p>The “bitter herbs” of the Paschal Feast of which +we read in sacred scripture, was nothing more nor +less than a salad. It consisted of lettuce, dandelion, +camomile and mint, combined with oil and +vinegar.</p> + +<p>From the Oriental countries has descended our +taste for salads. “A lodge in a garden of cucumbers” +in the sultry eastern lands was a haven of +rest indeed. In those days cucumbers and melons +were among the greatest luxuries.</p> + +<p>The Greeks were noted for their fondness of lettuce, +which they served at the end of a repast. The +Romans, always the imitators of the Greeks, followed +their example in this respect, but later they +used lettuce with egg as a first course, in order to +stimulate the appetite. In default of lettuce, they +ate endive. The narcotic value of lettuce was +recognized by ancient physicians, and the Greek +physician, Galen, termed it the “philosopher’s, or +wise man’s herb.” The herb doctors prescribed +the spring salad for the sick, while the superstitious +extolled it as a preventive of disease and decay. +<span class="pagenum" id="Page_8">[Pg 8]</span>Queen Catherine of England, a great lover of the +salad, could not procure it in London, and her +royal husband, Henry, had to send to the Netherlands +for a gardener to come and cultivate the +necessary plants.</p> + +<p>Many Americans have the erroneous idea that +foreign nations excel in salad-making. France for +a long time lead in this delicate art; we are told that +the artist preeminent in salad-making was the +Frenchman, Chevelier Gaudet, who fled to England +at the outbreak of the French Revolution, +and without friends or fortune, realized a handsome +property from his knowledge of salad-making +alone. He considered the mixing of a salad as so +serious and dignified a profession that he never +approached the salad bowl except in full gala costume, +with his sword by his side. His services were +in great demand by the nobility, in order that +their guests might be regaled with one of his creations.</p> + +<p>Alexander Dumas could mix a salad as thrilling as +some of his great romances. But France does not +possess, nor can she import, the great variety of +delicious fruits and vegetables obtainable in our +own land.</p> + +<p>By far the best recipes are those which have +originated in the United States, and almost +without exception, they are alike inexpensive, +elegant, delicious, and healthful. Some of our +American men have produced wonderful masterpieces +in salads.</p> + +<p>Delicacy in food belongs to the cultured and salad-making +is an art which all may covet. No woman’s +<span class="pagenum" id="Page_9">[Pg 9]</span>list of accomplishments is complete which does not +include the mastery of the secret of the perfect +salad. This secret lies in the dressing, and those +who have conquered it are to be envied. It is their +privilege to add to the plainest dinner a desirable +dish, stimulating to the fancy and giving zest to +the appetite of even the most fastidious.</p> + +<p>Among epicures the luncheon or dinner party of +today does not pass as an unqualified success which +does not include a new salad, and yet it is as difficult +to devise a new salad, as it is to invent a new +idea. It is in the combinations that the true skill +of the artist is shown.</p> + +<p>The real value of the salad plants was unknown +until some fortunate soul discovered the happy +combination of oil and vinegar. Plain, common +vinegar is for the plebeian, but mixed with oil, may +give us a combination rivaling the ambrosia of the +gods.</p> + +<p>The salad stands alone in this particular: It may +be served on all occasions, and to any class of +people. It is one of the most delightful and healthful +of Heaven’s gifts to man. A modern authority +tells us that “salads refresh without weakening, +and make people younger.” While this statement +may be accepted with the proverbial grain of salt, +it is nevertheless true that salad plants are better +tonics and blood purifiers than druggists’ compounds.</p> + +<p>Our food, like everything else, changes with the +times. The favorite dishes of our grandmothers +are not recognizable today, so altered and multiplied +have they become; while on the other hand, +<span class="pagenum" id="Page_10">[Pg 10]</span>all kinds of fruits have been brought into use in +order to meet the demand for variety in salads. +The climate varies so with the seasons, that we +need an almost constant change of food. The +highly-seasoned, rich salad may be very acceptable +during the winter months, while during the hot +weather there is a craving for the more delicate and +refreshing salad.</p> + +<p>We eat too few green salads; we should cultivate a +taste for them and learn to prefer them to more +hearty foods. Vinegar, pepper, salt, and mustard +prevent the fermentation of fresh vegetables when +eaten, but of course they should be used judiciously. +The best oil aids digestion and is also most healthful, +being often prescribed by physicians for disordered +livers. It is a mistake to think that a good +salad will produce dyspepsia. If a salad be eaten +slowly and in moderation, its effect is wholesome +and nutritious.</p> + +<p>Strange as it may appear, there is no absolute rule +to be given for blending a salad sauce, but we cannot +refrain from giving Sydney Smith’s oft-quoted +recipe for a Winter Salad dressing, which some of +the readers may not have:</p> + +<div class="poetry-container-normal"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">To make this condiment your poet begs,</div> + <div class="verse indent0">The pounded yellow of two hard boiled eggs;</div> + <div class="verse indent0">Two boiled potatoes, passed through kitchen sieve,</div> + <div class="verse indent0">Smoothness and softness to the salad give.</div> + <div class="verse indent0">Let onion atoms lurk within the bowl,</div> + <div class="verse indent0">And, half suspecting, animate the whole.</div> + <div class="verse indent0">Of mordant mustard add a single spoon,—</div> + <div class="verse indent0">Distrust the condiment that bites too soon;</div> + <div class="verse indent0">But deem it not, thou man of herbs, a fault,</div> + <div class="verse indent0">To add a double quantity of salt;</div> + <div class="verse indent0">Four times the spoon with oil from Lucca crown,</div> + <div class="verse indent0">And twice with vinegar procured from town;</div> +<span class="pagenum" id="Page_11">[Pg 11]</span> <div class="verse indent0">And, lastly, o’er the flavoured compound toss,</div> + <div class="verse indent0">A magic soupcon of anchovy sauce.</div> + <div class="verse indent0">Oh, green and glorious! Oh, herbaceous treat!</div> + <div class="verse indent0">’Twould tempt the dying anchorite to eat.</div> + <div class="verse indent0">Back to the world he’d turn his fleeting soul,</div> + <div class="verse indent0">And plunge his fingers in the salad bowl.</div> + <div class="verse indent0">Serenely full, the epicure would say,</div> + <div class="verse indent0">Fate cannot harm me, I have dined today.</div> + </div> + </div> +</div> + +<p>In delightful contrast, a modern epicure, Mr. +Wallace Rice, gives us the following recipe for a +French dressing, which is our notion of the perfect +salad dressing:</p> + +<div class="poetry-container-normal"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">Let luscious golden oil its body be,</div> + <div class="verse indent2">Wholesome and sweet and clear; its quickening soul</div> + <div class="verse indent2">Vinegar, child of mellow wine, but dole</div> + <div class="verse indent2">Its sharpness circumspectly, not too free;</div> + <div class="verse indent0">The sacred salt its mind—a pinch or three,</div> + <div class="verse indent2">No more; and for its wit take pretty toll</div> + <div class="verse indent2">Of bright cayenne, to vivify a whole,</div> + <div class="verse indent2">So blended, we are hungered as we see.</div> + </div> + <div class="stanza"> + <div class="verse indent0">The which with some fresh herb—lettuce for choice—</div> + <div class="verse indent2">Is tired, until each dry and crispy leaf</div> + <div class="verse indent2">In this new gloss and savor doth rejoice—</div> + <div class="verse indent0">Tired deftly, lest untasted, to our grief,</div> + <div class="verse indent2">Aught should bedew the dish. Due thanks then voice</div> + <div class="verse indent2">To Him who made this of all salads, chief.</div> + </div> + </div> +</div> + +<p>There is no fixed rule for the mixing of salads. If +one possesses a little originality and sufficient tact +to discriminate between “not too much,” and “not +too little,” of salt, pepper, oil, and vinegar, he can +allow fantasy to have some slight sway in the salad +bowl, and there is hardly a limit to the variety of +salads that can be made during the summer.</p> + +<p>The majority of people insist upon making a salad +dressing in one particular way, but it should be +borne in mind that tastes are widely dissimilar, and +that they cannot always be depended upon to be +the same. The danger is that in always using the +<span class="pagenum" id="Page_12">[Pg 12]</span>same kind of dressing, the acute sense of taste +will be lost.</p> + +<p>One’s individual taste should not govern the making +of a salad, as this fondness for a certain condiment +may not be shared by every one. A vigorous, +athletic person is able to eat and enjoy a salad that +would well-nigh strangle a person of less strenuous +habits.</p> + +<p>A good salad cannot be made from poor materials. +However limited they may be, they must be of the +best quality: Green vegetables fresh and crisp, the +meat or fish well seasoned and cold; the oil pure +and sweet. One can always rely upon the best +quality of olive oil for salads, but there are those +who prefer the flavor of smoked bacon fat. This is +particularly true of people living in hot climates.</p> + +<p>Of course salt is indispensable for seasoning and +flavoring. To a Frenchman or Italian a salad +would not be a salad without the onion or garlic +flavor, and indeed, this pungency is commonly +enjoyed even by those who would not knowingly +partake of a dish thus flavored. The onion should +be mild, and its presence cleverly hidden, for its +unenviable reputation might cause a fastidious +guest to refuse a really delicious salad.</p> + +<p>Our best authorities on salad-making are shocked +at the common practice of using a mayonnaise +dressing on fruit salads of any kind. They would +invariably take the dressings made with fruit juices. +Fish, fowl, and meats would take the mayonnaise, +while the vegetable salads almost without exception +take the French dressing.</p> + +<p><span class="pagenum" id="Page_13">[Pg 13]</span></p> + +<p>Of the uncooked vegetables lettuce is preeminently +the first in favor. It is the king of salads, and +whatever else is used, lettuce usually forms part of +the salad dish to make it complete. It is essential +that leaf salads and celery be dry. Oil and water +do not mix, and if the salad is wet, the dressing will +run off and also lose its flavor. They should be +dried carefully by shaking in a napkin.</p> + +<p>One should handle salads with care, and gently. A +good rule to follow is to run the fork and spoon +down the sides of the dish, and then lightly tire the +salad with an upward movement, allowing it to mix +as it falls back.</p> + +<p>The common habit of decorating all kinds of salads +with hard boiled eggs, gives a sameness of appearance +and often produces a lack of harmony. They +are out of place when used with meats, except as +they form a part of the dressing, but they may be +appropriately used with fowl or fish.</p> + +<p>A vegetable salad may be made a thing of artistic +beauty, and the pleasing art of table decorations, +so happily possessed by American housekeepers, +gives a splendid opportunity for the salad-artist to +display taste and originality in the arrangement of +this most ornamental of all dishes. Salads badly +prepared are an abomination.</p> + +<p>Cooked vegetables should be boiled and cut up +separately, and all should be duly seasoned with +salt and pepper. Lettuce and celery should always +be broken with the fingers—never cut. Some of +the dry white wines, hock, moselle, chablis, and the +like, may be used instead of the vinegar, wholly or +in part. A morsel of garlic, rubbed thoroughly with +<span class="pagenum" id="Page_14">[Pg 14]</span>salt and pepper, may be used with asparagus, +celery, and other herbs of pronounced flavor. The +dressing should not be put on green salads before +the moment of serving.</p> + +<p>To become a perfect salad-maker, one should not +attempt too much at the beginning. He should +practice on plain salads and simple dressings for +some time before attempting the combination +salads, fancy dressings and elaborate garnishings, +and he will soon become a perfect salad-artist.</p> + +<p>Salads should always be served cold, and as if one +loved them. They, like all children of the taste and +fancy, will amply repay all the pains that are taken +with them. Let me then wish you joy, luck, and +skill in the practice of this delicate accomplishment.</p> + +<p class="right"> + <span class="smcap">Olive M. Hulse.</span> +</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_15">[Pg 15]</span></p> + + + <h2 class="nobreak" id="Salads"> + <i><b>Salads</b></i> + </h2> + +<p><span class="pagenum"><a id="Page_16"></a><a id="Page_17"></a>[Pg 17]</span></p> + +</div> + + +<h3 id="Alligator_Pear_Salad"> +<i><b>Alligator Pear Salad</b></i> +</h3> + +<p>Select ripe pears, halve, and core. Serve on lettuce, +and pour French dressing over them. This +is a tropical fruit and is considered a great luxury.</p> + + +<h3 id="Anchovy_Salad"> + <i><b>Anchovy Salad</b></i> +</h3> + +<p>Shred equal quantities of anchovies and lettuce, +mix into it half the quantity of hard boiled eggs, +with chopped onion, and cover with equal parts of +olive oil and vinegar thoroughly mixed. Serve on +leaf lettuce.</p> + + +<h3 id="Apple_Salad"> + <i><b>Apple Salad</b></i> +</h3> + +<p>Peel and cut six apples into dice, cover the bottom +of salad dish with a layer of the apples, and sprinkle +with powdered sugar and cinnamon, then a layer +of bananas, and so on until you have enough. +Pour over all a pint of unfermented grape juice +and let stand on ice for an hour before using. Apple +salads are always good with cold roast meats.</p> + + +<h3 id="Apple_and_Cheese_Salad"> + <i><b>Apple and Cheese Salad</b></i> +</h3> + +<p>Mix chopped nuts with half their quantity of cream +cheese, add a little thick cream to blend the mixture, +season with pepper and salt, and make into +tiny balls. Peel good tart apples, remove the cores, +and slice into rings about half an inch thick. +Arrange the slices on lettuce leaves, and put a +cheese-ball in the center. Serve with French +dressing made with lemon juice.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Digestive cheese and fruit there sure will be.</i></p> + +<p class="right"> + —<span class="smcap">Ben Jonson.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_18">[Pg 18]</span></p> + + +<h3 id="Apple_and_Nut_Salad"> + <i><b>Apple and Nut Salad</b></i> +</h3> + +<p>Cut equal amounts of apples and celery into dice, +stir in half the quantity of chopped walnuts, and +mix with French dressing made with lemon.</p> + + +<h3 id="Asparagus_Salad"> + <i><b>Asparagus Salad</b></i> +</h3> + +<p>Cook the asparagus until tender, put on ice to +cool. Serve on lettuce leaves with French or garlic +dressing.</p> + + +<h3 id="Asparagus_Points_with_Tomato"> + <i><b>Asparagus Points with Tomato</b></i> +</h3> + +<p>Peel as many solid tomatoes as needed, one to each +person; cut off the stem and remove the seeds. Fill +the centers with two-inch lengths of cooked asparagus, +heads up. Serve on curly lettuce leaves, and +pour over French dressing.</p> + + +<h3 id="Asparagus_with_Vinaigrette_Sauce"> + <i><b>Asparagus with Vinaigrette Sauce</b></i> +</h3> + +<p>Take large, white German canned asparagus and +serve on leaf lettuce or romaine, with vinaigrette +sauce.</p> + + +<h3 id="Artichoke_and_Tomato_Salad"> + <i><b>Artichoke and Tomato Salad</b></i> +</h3> + +<p>Slice cooked artichokes and raw tomatoes, and +arrange in salad dish alternately. Serve with +French dressing, to which has been added in +moderation chopped green peppers.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A salad is a delicacy which the poorest of us +ought always to command.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> + + +<h3 id="Artichoke_and_Onion_Salad"> + <i><b>Artichoke and Onion Salad</b></i> +</h3> + +<p>Line the salad dish with lettuce leaves. Take +equal amounts of sliced, cooked French artichokes +and Spanish onions, arrange in dish alternately +and pour French dressing over. Garnish with +sprigs of parsley.</p> + + +<h3 id="Banana_Salad"> + <i><b>Banana Salad</b></i> +</h3> + +<p>Pare the bananas, cut into halves, and dip each +half in mayonnaise. While the fruit is still moist +with the dressing lay it into a dish of fine chopped +nut meats, and lay each banana on a crisp +lettuce leaf, adding a border of salted almonds +or other nut meats.</p> + + +<h3 id="Banana_and_Grapefruit_Salad"> + <i><b>Banana and Grapefruit Salad</b></i> +</h3> + +<p>Peel two grapefruit, and slice, removing all the tough +bitter membrane. Line the salad dish with the +white leaves of head lettuce, then put in alternate +layers of sliced bananas and grapefruit until the +dish is full, and pour banana dressing over. Serve +very cold.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Give us the luxuries of life, and we will dispense +with the necessaries.</i></p> + +<p class="right"> + —<span class="smcap">Motley.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_20">[Pg 20]</span></p> + + +<h3 id="Bean_Salad"> + <i><b>Bean Salad</b></i> +</h3> + +<p>Take one quart of young French beans, cut into +inch lengths and boil in salt water until tender. +Drain well, let cool, and add one chopped medium +sized onion. Cover with chiffonade dressing, and +serve on lettuce leaves.</p> + +<p>Garlic dressing is also delicious on this salad.</p> + + +<h3 id="Beet_Salad"> + <i><b>Beet Salad</b></i> +</h3> + +<p>Cover salad plate with white leaves of head lettuce, +slice the beets very thin and place in center. Put +the yolks of six hard boiled eggs through a potato +ricer, and make a rope-like decoration around the +edge of the beets with same. Chop the whites very +fine and place around outside the yolks. Pour over +French dressing, and garnish with parsley.</p> + + +<h3 id="Beet_and_String_Bean_Salad"> + <i><b>Beet and String Bean Salad</b></i> +</h3> + +<p>Rub the salad bowl well with a clove of garlic, and +line with sliced beets and string beans, one onion +chopped fine and a few sprigs of parsley. Mix +well, and put in the bowl. Pour over French +dressing and serve.</p> + + +<h3 id="Beet_and_Potato_Salad"> + <i><b>Beet and Potato Salad</b></i> +</h3> + +<p>Cut equal quantities of beets and potatoes into +small balls with a Parisienne spoon. Put the +potatoes in mayonnaise dressing, to which has been +added a few chopped olives and chives. Dip the +beets in vinegar, and dish alternately, serving all +on leaf lettuce.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>In the composure of a salad every plant should +bear its part like notes in music.</i></p> + +<p class="right"> + —<span class="smcap">John Evelyn.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_21">[Pg 21]</span></p> + + +<h3 id="Bermuda_Onion_Salad"> + <i><b>Bermuda Onion Salad</b></i> +</h3> + +<p>Mince mild Bermuda onions very fine and add salt, +sugar, oil, and vinegar to taste.</p> + + +<h3 id="Bleeding_Heart_Salad"> + <i><b>Bleeding Heart Salad</b></i> +</h3> + +<p>Select large, fine blood beets, cook until tender, +plunge into cold water for five minutes, remove +skins, cut into slices one inch thick, then re-cut +with large heart-shaped cutter. Pickle in the usual +way. Garnish with sprigs of parsley. This salad is +especially nice to serve with a plate luncheon, one +heart to each plate.</p> + + +<h3 id="Birds_Nest_Salad"> + <i><b>Bird’s Nest Salad</b></i> +</h3> + +<p>Color Neufchatel cheese a light green with pistachio +coloring. Make softer, if desired, by adding +a little sweet cream. Roll into small egg-shaped +balls. Arrange these in nests made of water +cress or shredded lettuce leaves, and speckle with +parsley chopped fine. Serve with mayonnaise +dressing. This novel salad is not hard to make, +and is an attractive dish.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Things which in hungry mortals’ eyes find favor.</i></p> + +<p class="right"> + —<span class="smcap">Byron.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_22">[Pg 22]</span></p> + + +<h3 id="Boiled_Beef_Salad"> + <i><b>Boiled Beef Salad</b></i> +</h3> + +<p>Cut boiled beef into one-half inch dice, and soak for +two hours in a mixture of one part olive oil, three +parts vinegar, a teaspoonful of lemon juice, salt +and pepper to taste. Mix the meat with cold +boiled potatoes, cut the same size as the meat, and +a small onion chopped fine. Garnish with lettuce +leaves and stuffed olives. Pour over mayonnaise +just before serving.</p> + + +<h3 id="Bologna_Salad_German_Salad"> + <i><b>Bologna Salad (German Salad)</b></i> +</h3> + +<p>Remove the skin from half a pound of imported +Bologna sausage, and chop it fine, with five stalks +of celery and two sour apples. Mix all together +thoroughly, and add one tablespoonful of German +pearl onions. Place on a dish garnished with lettuce +leaves, and pour over French dressing.</p> + + +<h3 id="Brussels_Sprouts_Salad"> + <i><b>Brussels Sprouts Salad</b></i> +</h3> + +<p>Line salad dish with lettuce leaves. Boil the +sprouts until tender and heap in center of dish. +Cover with chiffonade dressing and serve very cold.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>There’s no want of meat, sir; portly and curious +viands are prepared to please all kinds of appetites.</i></p> + +<p class="right"> + —<span class="smcap">Massinger.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> + + +<h3 id="Cabbage_Salad"> + <i><b>Cabbage Salad</b></i> +</h3> + +<p>Cut three slices of bacon into dice and fry. When +done, add a half cup of water and a half cup of +vinegar, salt and pepper to taste. Bring all to a +boil, and pour over raw cabbage shredded fine. +Cool before serving.</p> + + +<h3 id="Cabbage_Salad_No_2"> + <i><b>Cabbage Salad No. 2</b></i> +</h3> + +<p>Take one medium sized head of cabbage and chop +fine, season with one teaspoonful of salt, one tablespoonful +of sugar, a pinch of black pepper, and a +teaspoonful of ground mustard. Rub the yolks +of four hard boiled eggs until smooth, add a tablespoonful +of butter slightly warmed, mix thoroughly +with the cabbage, and add one teacupful of cider +vinegar. Serve with whites of egg sliced and placed +on top.</p> + + +<h3 id="Carrot_Salad"> + <i><b>Carrot Salad</b></i> +</h3> + +<p>Wash and boil young carrots until tender, and +slice very thin. Line individual salad dishes with +a bed of crisp lettuce leaves, and put in each one a +spoonful of carrots. Garnish with a spoonful of +boiled dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Even cabbage-heads hez rights.</i></p> + +<p class="right"> + —<span class="smcap">The Biglow Papers.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_24">[Pg 24]</span></p> + + +<h3 id="Cauliflower_Salad"> + <i><b>Cauliflower Salad</b></i> +</h3> + +<p>Take a cold boiled floweret of cauliflower, cover +with mayonnaise, place in center of salad dish and +surround with a macedoine of cooked vegetables +seasoned with French dressing. Macedoine is +made of equal parts of carrots, turnips, and potatoes +cooked separately, cut in dice, and mixed +with the same quantity of string beans or peas.</p> + + +<h3 id="Celery_Salad"> + <i><b>Celery Salad</b></i> +</h3> + +<p>Cut celery in two-inch lengths like macaroni. +Cover with mayonnaise dressing and garnish with +white celery tops.</p> + + +<h3 id="Chantecler_Salad"> + <i><b>Chantecler Salad</b></i> +</h3> + +<p>Fill a six-inch bowl with cracked ice. Insert +another bowl two sizes smaller, allowing about an +inch of space between the two bowls. Line the +smaller bowl with crisp lettuce leaves. Put in +several pieces of solid white meat of fresh lobster, +and between each piece of the meat put asparagus +cut the proper length so that the tips will extend over +the edge of the glass. Fill the center with macedoine +of cooked vegetables, thoroughly mixed with +French dressing, and cover with mayonnaise. Decorate +with lemon cut in quarters with the peel +on, laid lengthwise on the ice, and stick a piece of +parsley between each piece.</p> + + + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Though my stomach was sharp, I could scarce help regretting,</i></div> + <div class="verse indent0"><i>To spoil such a delicate picture by eating.</i></div> + </div> +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> + </div> +</div> + + + +</div> + +<p><span class="pagenum" id="Page_25">[Pg 25]</span></p> + + +<h3 id="Chatelaine_Salad"> + <i><b>Chatelaine Salad</b></i> +</h3> + +<p>Cut celery, olives, and pineapples in dice. Use a +dressing of mayonnaise, whipped cream, cider vinegar, +and paprika. Mix well and serve on crisp +lettuce leaves.</p> + + +<h3 id="Cheese_Salad"> + <i><b>Cheese Salad</b></i> +</h3> + +<p>Arrange one head of lettuce in a flat salad bowl. +Mix two packages of cream cheese with a half pint +of cream. Pile it on the lettuce and surround with +two glasses of Bar-le-Duc jelly.</p> + + +<h3 id="Cherry_Salad"> + <i><b>Cherry Salad</b></i> +</h3> + +<p>Line the salad dish with romaine lettuce leaves. Fill +in the center with pitted cherries, and pour over +a fruit dressing.</p> + + +<h3 id="Chestnut_Salad"> + <i><b>Chestnut Salad</b></i> +</h3> + +<p>Work a little sweet cream into a cream cheese, with +some fine chopped sweet peppers. Divide into fine +pieces, and roll in brown cracker dust. Form into +the shape of open chestnut burrs. Arrange on +lettuce leaves. Remove the meats from chestnuts, +boil them in salt water until tender, put them in +the burrs of cream cheese. Serve with mayonnaise.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>To the fullest enjoy the sweets of the day</i></div> + <div class="verse indent0"><i>And stay the bright hour ere it passeth away.</i></div> + </div> +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> + + +<h3 id="Chicken_Salad"> + <i><b>Chicken Salad</b></i> +</h3> + +<p>This is justly claimed as an American delicacy. +Take two parts mayonnaise to three parts liquid +aspic jelly, beat together. Decorate and line individual +ramekins with the beaten mixture, fill up +with slices of chicken dressed with Remoulade +sauce, a few capers, and sliced olives. Cover with +some of the beaten mixture. Let it stand awhile and +turn out on a bed of shredded lettuce. Garnish +with chopped gherkins.</p> + + +<h3 id="Chicken_Salad_No_2"> + <i><b>Chicken Salad No. 2</b></i> +</h3> + +<p>An attractive way of serving chicken salad is to +place it in a ring of ham jelly. Two cupfuls of the +salad should be poured in the ring of jelly after it +is placed on a platter. To make the dish attractive +the jelly should rest on lettuce or water cress. For +the ham jelly whip one-half pint thick cream until +stiff, stir in a cupful of aspic jelly, cool a little, and +add a jar of potted ham. Adding a few drops of +fruit syrup will make the jelly pink.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Biled hen is always respected.</i></p> + +<p class="right"> + —<span class="smcap">Josh Billings.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_27">[Pg 27]</span></p> + + +<h3 id="Chicken_Salad_No_3"> + <i><b>Chicken Salad No. 3</b></i> +</h3> + +<p>For two medium sized chickens allow three heads of +lettuce. Pick the meat from the bones, chop fine and +mix with chopped celery. Boil the livers, rub +through a sieve, and put in a bowl rubbed with garlic. +Add the yolks of five hard boiled eggs rubbed to a +paste, four tablespoonfuls of olive oil or melted +butter, one of sugar, one heaping teaspoonful of +salt, a teaspoonful of pepper, and one tablespoonful +of vinegar. Beat well together and mix with the +chicken just before serving.</p> + + +<h3 id="Chicken_Salad_No_4"> + <i><b>Chicken Salad No. 4</b></i> +</h3> + +<p>Soak one-fourth of a box of gelatin in one-fourth +of a cupful of cold chicken stock, dissolve in +three-fourths of a cupful of hot chicken stock, +highly seasoned, and strain. When the mixture +begins to thicken, beat, using an egg beater, until +frothy, then add one cup of heavy cream beaten +until stiff, and one cupful of cold boiled chicken, +cut in dice. Season with salt and pepper. Turn +into mould, and chill; pouring over the following:</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>It is the bounty of nature that we live, but of +philosophy that we live well.</i></p> + +<p class="right"> + —<span class="smcap">Seneca.</span> +</p> +</div> +</div> + +<p><span class="smcap">Dressing</span>—Soak one and one-half teaspoonfuls of +gelatin in two tablespoonfuls of cold water until +soft, dissolve by standing in hot water, and strain. +Beat the yolks of two eggs, and add one teaspoonful +of salt, one and one-half teaspoonfuls of sugar, +one-fourth teaspoonful pepper, a few grains of +cayenne, one teaspoonful of mustard, one-fourth +<span class="pagenum" id="Page_28">[Pg 28]</span>cupful of lemon juice, and one-half cupful of hot +cream. Cook over hot water until the mixture thickens, +stirring constantly, then add one and one-half +tablespoonfuls of butter and the gelatin. Add the +mixture gradually to the whites of the two eggs +beaten stiff; when cold fold in one-half of a +cupful of cream beaten stiff. Mould and chill. +Turn the chicken cream from mould, cut in one-inch +slices and arrange on lettuce leaves. Put a +spoonful of the salad dressing on each mould and garnish +with one-half English walnut meat. Cut enough +celery pieces to make three cupfuls, break into +pieces one cupful of pecan or walnut meats, and +brown in a moderate oven. Mix celery and nut +meats, sprinkling with one-half teaspoonful of salt, +and add one-half the salad dressing. Surround +each slice of chicken cream with the celery and +nut mixture. This is a choice and delicious recipe.</p> + + +<h3 id="Chicken_in_Aspic"> + <i><b>Chicken in Aspic</b></i> +</h3> + +<p>Line a mould with clear aspic. Garnish the bottom +of the mould with shredded bits of anchovies, gherkins, +and green peppers. Let it set, and fill in the +mould with diced chicken which has been well +seasoned. Pour over enough aspic to fill the spaces, +and let it stand for several hours. Turn out on a +bed of lettuce in platter. Decorate the base of the +mould with radish roses. Serve with mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Who rises from a feast with that keen appetite +with which he sat down?</i></p> + +<p class="right"> + —<span class="smcap">The Merchant of Venice.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_29">[Pg 29]</span></p> + + +<h3 id="Chicory_Salad"> + <i><b>Chicory Salad</b></i> +</h3> + +<p>Rub the bowl with garlic. Take three parts of +chicory well shredded, and one part celery. Mix +well together with French dressing and serve cold.</p> + + +<h3 id="Chiffonade_Salad"> + <i><b>Chiffonade Salad</b></i> +</h3> + +<p>Various colored vegetables, such as peas, string +beans, carrots, and tomatoes, cooked and cold may +be served on a bed of water cress with French dressing +to which has been added one boiled beet chopped +fine, some chopped green peppers, a few chives, +and one hard boiled egg.</p> + + +<h3 id="Cold_Slaw"> + <i><b>Cold Slaw</b></i> +</h3> + +<p>Slice the cabbage very fine, season with salt, pepper, +oil, and sugar. Pour vinegar over all and mix thoroughly. +Garnish with sprigs of parsley.</p> + + +<h3 id="Combination_Salad"> + <i><b>Combination Salad</b></i> +</h3> + +<p>Cook two bunches of asparagus until tender. Remove +from water, cut off the points, and put on sieve +to drain. Put one quart of cooked salmon in the +bowl, and mix in three tablespoonfuls of olive oil, +two of strained lemon juice, and one of vinegar. +Sprinkle over one teaspoonful of salt, one-third teaspoonful +of white pepper. Allow the bowl to stand +in ice until thoroughly chilled. Turn out on dish +and put around it the asparagus points. Pour one +cupful of mayonnaise dressing over the salmon, and +garnish with slices of lemon cut in quarters.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>I will show myself highly fed.</i></p> + +<p class="right"> + —<span class="smcap">All’s Well that Ends Well.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_30">[Pg 30]</span></p> + + +<h3 id="Combination_Salad_No_2"> + <i><b>Combination Salad No. 2</b></i> +</h3> + +<p>Insert a clove of garlic in a two-inch square of bread, +and place in middle of bowl. Line the salad bowl with +crisp white leaves of lettuce. Peel and slice two +large tomatoes, one large sized cucumber, and four +radishes. Mix thoroughly with French dressing +and put on lettuce leaves. Serve with Camembert +cheese and wafers.</p> + + +<h3 id="Combination_Salad_No_3"> + <i><b>Combination Salad No. 3</b></i> +</h3> + +<p>Mix thoroughly together, equal parts of cold Brussels +sprouts, cold boiled potatoes, some flowerets of +cauliflower, and shredded celery. Arrange neatly +in salad bowl and serve with mayonnaise.</p> + + +<h3 id="Crab_Salad"> + <i><b>Crab Salad</b></i> +</h3> + +<p>Boil three dozen hard shelled crabs, let them cool +gradually; remove the upper shell and the tail, +break the remainder apart, and pick out the meat +carefully. The large claws should not be forgotten, +for they contain a dainty morsel; and the creamy +fat attached to the upper shell should not be overlooked. +Line the salad bowl with the small white +leaves of two heads of lettuce, add the crab meat, +pour over it a mayonnaise, garnish with crab claws, +hard boiled eggs, and little moulds of cress leaves, +which may be mixed with the salad when serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The table is the only place where we do not get +weary the first hour.</i></p> + +<p class="right"> + —<span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_31">[Pg 31]</span></p> + + +<h3 id="Crab_Salad_en_Coquille"> + <i><b>Crab Salad en Coquille</b></i> +</h3> + +<p>To the crab meat add a little minced cold boiled +cabbage, a pinch of mustard, and mix with cream +salad dressing. Fill the crab shells, serve on lettuce +leaves, garnish with chopped yolks and whites of +egg alternately.</p> + + +<h3 id="Cream_Salad"> + <i><b>Cream Salad</b></i> +</h3> + +<p>One-half pint of potatoes sliced on vegetable cutter, +one-half pint of sliced cucumber pickles, one-half +pint onion chopped fine, one-half pint rich cheese +cut fine, and one pint of English walnuts broken +in bits. Mix thoroughly with cream dressing, and +serve on lettuce leaves.</p> + + +<h3 id="Cucumber_Salad"> + <i><b>Cucumber Salad</b></i> +</h3> + +<p>Cucumbers should always be perfectly fresh. Peel +carefully, and place in fresh water for a short time +to become crisp. Cut in extra thin slices. Cover +with salt, pepper, oil, and vinegar mixed together. +Put on ice and serve cold. As a rule, sliced tomatoes +or lettuce, or both, are served with cucumbers.</p> + + +<h3 id="Cucumber_Salad_No_2"> + <i><b>Cucumber Salad No. 2</b></i> +</h3> + +<p>Peel the cucumbers thin and cut off the stem end, +scrape out the inside. Mix the pulp thoroughly +with chopped anchovies and gherkins, add a teaspoonful +of lemon juice, and put back in shells. +Serve on lettuce leaf, and pour over mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Cowcumbers are cold to the third degree.</i></p> + +<p class="right"> + —<span class="smcap">Swift.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_32">[Pg 32]</span></p> + + +<h3 id="Cucumber_and_Celery_Salad"> + <i><b>Cucumber and Celery Salad</b></i> +</h3> + +<p>Cut celery stalks into long shreds and put in ice +water for half an hour. Peel and cut one cucumber +in the same way leaving out the seed part, and put +with the celery in a salad bowl. Season with salt, +pepper, and mayonnaise. Heap up in center +neatly, surround with red radishes, and garnish +with slices of hard boiled egg. Sprinkle with a +little chopped parsley and gherkins.</p> + +<p>Three parts of oil and one part of vinegar, thoroughly +mixed, can take the place of the mayonnaise.</p> + + +<h3 id="Cucumbers_and_Cream"> + <i><b>Cucumbers and Cream</b></i> +</h3> + +<p>Peel and slice thin one large cucumber, and put on +the ice until cold. Take one cup of fresh cream, salt +and pepper to taste, also a teaspoonful of cider +vinegar. Stir together and pour over the sliced +cucumbers. Do not use too much vinegar. A +pinch of sugar added to the vinegar makes the +dressing milder.</p> + + +<h3 id="Cucumber_Francaise_Salad"> + <i><b>Cucumber Francaise Salad</b></i> +</h3> + +<p>Peel one large cucumber and let it stand in salt +water for several hours. Place on a bed of lettuce +and slice thin without removing slices, so the +cucumber will appear as whole. Cover with mayonnaise, +and sprinkle over green peppers chopped +fine.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Hungry as the sea and can digest as much.</i></p> + +<p class="right"> + —<span class="smcap">Twelfth Night.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_33">[Pg 33]</span></p> + + +<h3 id="Cucumber_and_Onion_Salad"> + <i><b>Cucumber and Onion Salad</b></i> +</h3> + +<p>Slice cucumbers steeped in salt water for several +hours, and mix with a few sliced spring onions. +Serve with cream dressing.</p> + + +<h3 id="Dainty_Salad"> + <i><b>Dainty Salad</b></i> +</h3> + +<p>Take two cups of fine cut cabbage, one cup of +chopped Bermuda onion, half a can of chopped +pimentos, and one large green pepper shredded +fine. Mix one-half cupful of sugar and one tablespoonful +of salt with one cup of vinegar, pour over +the above mixture, and let stand for an hour.</p> + +<p>Soak one box of gelatin in a cupful of water for ten +minutes, add two cups of boiling water, and let it +stand until it begins to harden. Drain the vinegar +off the potpourri and mix well with the gelatin. +Place in a border mould to harden. Turn out on a +platter, and garnish with lettuce leaves. Make a +cup in the center of the lettuce leaves and fill with +mayonnaise and whipped cream. Garnish with +parsley.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Let onion atoms lurk within the bowl,</i></div> + <div class="verse indent0"><i>And, half suspecting, animate the whole.</i></div> + </div> +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_34">[Pg 34]</span></p> + + +<h3 id="Dandelion_Salad"> + <i><b>Dandelion Salad</b></i> +</h3> + +<p>First remove all dead leaves and root, and wash +thoroughly. Take a small handful at a time, shake +free from water, and cut up fine into mixing bowl. +When all is used—have enough to make about +two quarts when tossed lightly into bowl—sprinkle +over one teaspoonful of salt, one of sugar, and a +pinch of mustard. Have ready as much fat bacon +cut into bits as will fill a small teacup, fry to a light +brown; remove the bacon and into the hot grease +mince a small onion, if onion flavor is not objectionable; +fry lightly; then add to the hot grease, +one-half cup mild vinegar, and pour it over the +dandelions, and mix well. Garnish with hard boiled +eggs sliced, and serve at once.</p> + + +<h3 id="Egg_Salad"> + <i><b>Egg Salad</b></i> +</h3> + +<p>Cut hard boiled eggs in half lengths, rub their +yolks through a sieve, mix with equal weight of +Parmesean cheese, season with chopped chives, +pepper and salt, and enough butter to moisten. +Fill the whites with this mixture, serve on lettuce, +and garnish with sliced tomatoes.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>The glory of the kitchen! that holds the cookery</i></div> + <div class="verse indent0"><i>A trade from Adam, quotes his broth and salad.</i></div> + </div> +<p class="right"> + —<span class="smcap">Ben Jonson.</span> +</p> + </div> +</div> + +</div> +<p><span class="pagenum" id="Page_35">[Pg 35]</span></p> + + +<h3 id="Egg_Salad_No_2"> + <i><b>Egg Salad No. 2</b></i> +</h3> + +<p>One teaspoonful of mustard, one teaspoonful of +salt, two-thirds cupful of vinegar, and a lump of +butter the size of a hen’s egg. Put in a double boiler, +stirring all the time, and when cooked, stir in half +a cup of hot sweet milk, and set aside to cool. +When ready to serve add one and one-half dozen +hard boiled eggs chopped fine, and garnish with +nice crisp lettuce leaves and sliced radishes, pickled +beets, capers, and olives.</p> + + +<h3 id="Egg_Salad_No_3"> + <i><b>Egg Salad No. 3</b></i> +</h3> + +<p>Boil the eggs for twenty minutes and let cool. At +serving time arrange lettuce leaves, and slice an egg +on each plate. Place the slices in a circle, the pieces +overlapping. Fill the space in the center with +minced onion, and cover with boiled cream dressing.</p> + + +<h3 id="Eggs_au_Cresson"> + <i><b>Eggs au Cresson</b></i> +</h3> + +<p>Slice hard boiled eggs on a bed of water cress, +sprinkle with salt and pepper, and garnish with +shredded anchovies. Serve with red mayonnaise.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Salad, and eggs, and lighter fare,</i></div> + <div class="verse indent0"><i>Tune the Italian spark’s guitar.</i></div> + </div> +<p class="right"> + —<span class="smcap">Matthew Prior.</span> +</p> + </div> +</div> + +</div> +<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> + + +<h3 id="Egg_Lily_Salad"> + <i><b>Egg Lily Salad</b></i> +</h3> + +<p>Drop hard boiled eggs into cold water after taking +them out of the shells, and cut narrow strips from +the small end very nearly to the large end of the +whites. Rub up each yolk with a teaspoonful of +butter, one of vinegar, one each of mustard and +salt and pepper. Form into balls and put back +into the whites. Serve in moulds of spinach or, +on lettuce leaves with mayonnaise.</p> + + +<h3 id="Egg_Plant_Salad"> + <i><b>Egg Plant Salad</b></i> +</h3> + +<p>Take a cold well-boiled egg plant cut in small dice, +and season with salt, lemon juice, and a little oil. +Serve on lettuce leaves.</p> + + +<h3 id="Endive_Salad"> + <i><b>Endive Salad</b></i> +</h3> + +<p>Carefully pick over crisp endive, sprinkle with +salt and pepper, and add a green pepper sliced thin. +Over all pour vinegar to taste. When ready to +serve the salad, take two slices of bacon and cut in +small bits, fry until crisp, brown and pour over +the salad, stirring it all together.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Let hunger move thy appetyte and not savory +sauces.</i></p> + +<p class="right"> + —<span class="smcap">Babees Book.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_37">[Pg 37]</span></p> + + +<h3 id="English_Salad"> + <i><b>English Salad</b></i> +</h3> + +<p>Beat the yolks of raw eggs according to the quantity +of salad required, add a little salt and mustard. +Chop onions or leeks fine, add oil and vinegar, and +beat all into a thick sauce. Shred lettuce, green +mustard leaves, cress, and young radishes, arrange +lightly in a bowl with the sauce under it. Do not +stir until ready to send to the table. Garnish with +thin slices of beet cut in fancy shapes.</p> + + +<h3 id="Farmer_Salad"> + <i><b>Farmer Salad</b></i> +</h3> + +<p>Soak half a tablespoonful of gelatin in a tablespoonful +and a half of cold water, and dissolve in +three-fourths of a cup of hot chicken liquor. Strain +over one cup of chopped ham and stir until the +mixture begins to thicken. Fold in one cup of +thick cream beaten stiff. Add a pinch of paprica, +and salt, if needed. Mould in a border mould, and +when set, turn from the mould, fill in the center +with lettuce arranged like a cup, and fill the cup +with mayonnaise.</p> + + +<h3 id="Fish_Salad"> + <i><b>Fish Salad</b></i> +</h3> + +<p>Boil tender a small whitefish, trout, or pike. Chop +fine, add same quantity of chopped celery, moisten +with three teaspoonfuls of melted butter, one of +olive oil, one teaspoonful of mustard, two of pepper, +and one of salt, two of sugar, five of cream, and +enough vinegar to make the right consistency. +Garnish with celery tops.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A cheap and wholesome salad from the brook.</i></p> + +<p class="right"> + —<span class="smcap">Cowper.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_38">[Pg 38]</span></p> + + +<h3 id="Franks_Bachelor_Salad"> + <i><b>Frank’s Bachelor Salad</b></i> +</h3> + +<p>Cover individual salad plates with white curly +lettuce leaves. Select large ripe tomatoes, peel, and +cut in slices one inch thick. Place one slice on each +salad plate. Peel and cut in quarters one orange +and one ripe pear. Cut the quarters in lengthwise +slices and place on the tomato. In the center +set a tiny heart-leaf of lettuce and place a small +watermelon ball in it. Pour over French dressing.</p> + + +<h3 id="French_Endive_Salad"> + <i><b>French Endive Salad</b></i> +</h3> + +<p>Wash the endive thoroughly and let it stand in ice +cold water for an hour. Pour over French dressing +made red with paprica.</p> + + +<h3 id="Fruit_Salad"> + <i><b>Fruit Salad</b></i> +</h3> + +<p>Cut a juicy orange into thick slices. Cut it again +into quarters, arrange on lettuce leaves or chicory, +and cover with French dressing.</p> + +<p>Grapefruit salad may be made in the same way.</p> + + +<h3 id="Fruit_Salad_No_2"> + <i><b>Fruit Salad No. 2.</b></i> +</h3> + +<p>Peel and seed two grapefruit, two apples, and one +bunch of white grapes. Peel two bananas and cut +in small pieces, adding one-half cupful of chopped +nuts, and mix all together. Pour off a little of the +juice and add French dressing. Set aside to get +very cold before serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>He’s keeping a corner for something that’s nice.</i></p> + +<p class="right"> + —<span class="smcap">Goldsmith.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_39">[Pg 39]</span></p> + + +<h3 id="Fruit_Salad_No_3"> + <i><b>Fruit Salad No. 3</b></i> +</h3> + +<p>Pare and core six apples and chop them fine. Peel +and slice four bananas. Peel and seed six oranges +and remove all the inner skins. Mix the fruits well +with two tablespoonfuls of powdered sugar, and +pour over French dressing. Serve on lettuce leaves.</p> + + +<h3 id="Fruit_Salad_Alice"> + <i><b>Fruit Salad, Alice</b></i> +</h3> + +<p>Slice various kinds of fruit, such as bananas, +oranges, grapefruit, apples, peaches, and pineapple. +Put in alternate layers in deep glass dish or salad +bowl. Sprinkle each layer with powdered sugar, a +little sherry, and half as much plain syrup. When +all the fruit is in, place on ice for two hours. Just +before serving pour over the surface a wineglass of +maraschino, and decorate with maraschino cherries.</p> + + +<h3 id="Fruit_Salad_served_in_Apple_Shells"> + <i><b>Fruit Salad served in Apple Shells</b></i> +</h3> + +<p>Take good looking apples, green, yellow, or red, of +medium size. Cut off a good piece from the top of +each and remove the meat of the apple, leaving a +shell. Chop together the apple hearts, pineapple, +grapefruit, and cherries, in equal parts, and add a +little lemon juice. Sweeten all with powdered sugar, +and place in the shells of apples. The same salad +may be served in orange shells. Other fruit in +season and a little grated cocoanut may be used.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Socrates brought Philosophy from the clouds, +but the Englishmen have dragged her into the +kitchen.</i></p> + +<p class="right"> + —<span class="smcap">Hegel.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_40">[Pg 40]</span></p> + + +<h3 id="German_Salad"> + <i><b>German Salad</b></i> +</h3> + +<p>Use equal parts of pickled red cabbage and sauerkraut, +a few pickled onions, a little grated horseradish, +some chopped onions, pickles, and capers, +sliced frankfurters, all mixed together and seasoned +with Rhine wine. Stir together with French +dressing.</p> + + +<h3 id="German_Apple_Cup"> + <i><b>German Apple Cup</b></i> +</h3> + +<p>Select fine grained apples, one for each person, core +and scoop out the center. Cut heart stalks of celery +very fine, but do not chop it. Mix celery with +mayonnaise dressing, to which half the bulk of +whipped cream has been added; add also more salt +and pepper. Cut center of the apples in small +pieces and mix with celery. Use this mixture to +fill the hollow center of the apples, rounding it up +above the apple a little. In the center of the mixture +in each apple set a tiny heart-leaf of lettuce. +Apples pared and cut to represent birds may be +used in garnishing, using raisins for eye and nose.</p> + + +<h3 id="Grape_Salad"> + <i><b>Grape Salad</b></i> +</h3> + +<p>Skin and seed white grapes, stuff them with nut +kernels, arrange on white curly lettuce leaves or +water cress. Cover with French dressing made +with lemon juice.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Now and then your men of wit</i></div> + <div class="verse indent0"><i>Will condescend to take a bit.</i></div> + </div> +<p class="right"> + —<span class="smcap">Swift.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> + + +<h3 id="Grapefruit_Salad"> + <i><b>Grapefruit Salad</b></i> +</h3> + +<p>Cut the fruit crosswise, and pick out the pulp. +Line the salad dish with white, crisp leaves of head +lettuce, put in alternate layers of grapefruit and +chopped English walnuts until the dish is full. +Pour over French dressing, and serve cold.</p> + + +<h3 id="Grapefruit_en_Surprise"> + <i><b>Grapefruit en Surprise</b></i> +</h3> + +<p>Fill the outer bowl of a double oyster cocktail +glass with fine cracked ice. Insert the smaller +cup to chill. Cut a grapefruit crosswise, and +remove all the bitter membrane. Put it into +the inner cup, and pour over French dressing made +with lemon juice. Garnish with sprigs of parsley, +and tie a ribbon the color of your table decorations +around the stem of each glass before serving.</p> + + +<h3 id="Green_Pepper_Salad"> + <i><b>Green Pepper Salad</b></i> +</h3> + +<p>Boil green peppers until done, and let them become +very cold. Cut them into thin shreds and pour +over French dressing.</p> + + +<h3 id="Green_Pepper_and_Potato_Salad"> + <i><b>Green Pepper and Potato Salad</b></i> +</h3> + +<p>Chop four baked potatoes and one Spanish onion +very fine. Slice one green pepper across so that it +makes large rings on lettuce leaves, fill them with +the potatoes and onions, heap red mayonnaise on +top of each, and serve.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My salad days, when I was green in judgment.</i></p> + +<p class="right"> + —<span class="smcap">Anthony and Cleopatra.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_42">[Pg 42]</span></p> + + +<h3 id="Ham_Salad"> + <i><b>Ham Salad</b></i> +</h3> + +<p>Chop one pound of cold boiled ham, one cold +baked potato very fine, and lay on a platter garnished +with head lettuce. Pour over French dressing +and garnish with sprigs of parsley.</p> + + +<h3 id="Herring_Salad"> + <i><b>Herring Salad</b></i> +</h3> + +<p>Three salt herring, two cupfuls of beets, two +apples, one salt pickle, two cupfuls of boiled +beef, two and one-half cupfuls of potatoes, four +tablespoonfuls of vinegar, and a little white pepper. +Soak the herring in water for twenty-four hours. +Clean well, removing the skin and bones. Dry in +towels, and cut in cubes. Also cut in cubes the +pickle, peeled apples, meat, beets, and potatoes. +Mix all together and add vinegar, sugar, and pepper. +Pack firmly in mound on platter, covered +with lettuce leaves, and garnish with hard boiled +eggs cut in quarters and arranged horizontally +around base of mound.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>He that can live upon love, deserves to die in a ditch.</i></p> + +<p class="right"> + —<span class="smcap">Congreve.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_43">[Pg 43]</span></p> + + +<h3 id="Herring_Salad_No_2"> + <i><b>Herring Salad No. 2</b></i> +</h3> + +<p>Two herrings minced fine, one cupful boiled beet, +one onion, one large dill pickle, one sour apple, two +hard boiled eggs, two cold boiled potatoes, and a +half cupful of cold meat, all chopped fine. Mix +well with the herring, moisten with sauce made of +good stock, vinegar, mustard, and pepper. Let +stand over night, stir once more thoroughly and see +that all is juicy. Pack tightly on platter and +garnish in concentric rings with chopped parsley +in the center, chopped white of egg around the +parsley, chopped yolks of eggs around the whites, +and chopped beets around the yolks. This makes +an attractive dish.</p> + + +<h3 id="Hickory_Nut_Salad"> + <i><b>Hickory Nut Salad</b></i> +</h3> + +<p>Skin and seed one pound of grapes. Mix and form +into balls, one cupful of hickory nuts and a half +pound of cottage cheese, lay them on platter garnished +with lettuce, and surround with grapes. +Mix the juice of the grapes with fruit dressing, +using the juice of only one lemon if the grapes are +sour.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Homer never entertained either guests or hosts +with long speeches until the mouth of hunger be +stopped.</i></p> + +<p class="right"> + —<span class="smcap">Sir Philip Sidney.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_44">[Pg 44]</span></p> + + +<h3 id="Mrs_Hulses_Favorite_Salad"> + <i><b>Mrs. Hulse’s Favorite Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic, and line +with crisp lettuce leaves. Take large green peppers, +remove the seeds and let stand in cold water for an +hour, fill them with Neufchatel cheese thinned +to the right consistency with sweet cream, and cut +in slices. Put in salad dish with alternate layers of +sliced pineapple, pour over French dressing made +with lemon juice, and serve very cold.</p> + + +<h3 id="Ideal_Salad"> + <i><b>Ideal Salad</b></i> +</h3> + +<p>Soak one-half package of gelatin in cold water ten +minutes, add one pint of boiling water, one-half cupful +of vinegar, the juice of one lemon, one-half cupful +of sugar and one teaspoonful of salt. Strain and +let cool until it starts to set, add two cupfuls +of chopped celery, one cupful of cabbage, and one-fourth +of a can of sweet red peppers cut fine. Turn +into border mould to harden. Make a cup in the +center with lettuce leaves and fill with mayonnaise +dressing. Serve very cold. This salad is a delightful +accompaniment to any meat course. It is also +practical, for it can be kept a week before serving. +This quantity will serve twenty people.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Back to the world he’d turn his fleeting soul,</i></div> + <div class="verse indent0"><i>And plunge his fingers in the salad bowl.</i></div> + </div> +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_45">[Pg 45]</span></p> + + +<h3 id="Italian_Salad"> + <i><b>Italian Salad</b></i> +</h3> + +<p>Take three cups of cooked green peas, three tablespoonfuls +of cooked carrots, three tablespoonfuls +of diced cooked turnips, and three tablespoonfuls of +cooked string beans, all mixed together. Into a +French dressing mix some chopped gherkins, olives, +and chives, moisten the vegetables with this mixture, +and garnish with pickled beets, cut in fancy +shapes.</p> + + +<h3 id="Italian_Salad_No_2"> + <i><b>Italian Salad No. 2</b></i> +</h3> + +<p>Cut half a pound of roast veal and half a pound of +boiled potatoes into small cubes, add half a pound +each of chopped beets and gherkins, and one tablespoonful +of capers. Mix well and season. Put in a +bowl lined with crisp lettuce leaves, pour mayonnaise +over and garnish with chopped olives, thin +slices of smoked sausage, and slices of lemon.</p> + + +<h3 id="Japan_Radish_Salad"> + <i><b>Japan Radish Salad</b></i> +</h3> + +<p>Wash and scrape off the outside of three Japan +radishes and slice them very thin. Line the salad +dish with lettuce leaves, and lay on the radishes. +Pour over French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Wilt please you, taste of what is here.</i></p> + +<p class="right"> + —<span class="smcap">Shakespeare.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_46">[Pg 46]</span></p> + + +<h3 id="Jellied_Chicken_Salad"> + <i><b>Jellied Chicken Salad</b></i> +</h3> + +<p>Clean and cut up one chicken, and put it on to boil +slowly with one onion. Soak one-fourth of a box +gelatin for ten minutes. Cook the chicken +until the meat is ready to fall from the bones, +add salt and pepper to taste, remove the chicken +and boil the stock down to one-half. Strain and +remove all the fat. Remove all the skin and bones +from the chicken, add the gelatin to the stock, +stirring until it is dissolved. Mix in the chicken, +and pour into individual moulds to harden. +Serve on lettuce leaves, and place a large +spoonful of mayonnaise dressing on each mould.</p> + + +<h3 id="Jellied_Chicken_and_Celery_Salad"> + <i><b>Jellied Chicken and Celery Salad</b></i> +</h3> + +<p>Make the chicken jelly and set it in a border mould. +Chop three bunches of celery, and mix with one +can of asparagus tips. When the jelly is cold, set +on a platter, and heap the celery and asparagus in +the center. Slice four hard boiled eggs and lay +around the jelly in little piles, alternating with +mayonnaise dressing.</p> + +<p>This is also nice made with fruit jelly with fruit in +center, omitting the egg and using French dressing +made with lemon instead of the mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The fate of nations depends upon how they are fed.</i></p> + +<p class="right"> + —<span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_47">[Pg 47]</span></p> + + +<h3 id="Jellied_Egg_Salad"> + <i><b>Jellied Egg Salad</b></i> +</h3> + +<p>Slice twelve hard boiled eggs and line a mould with +them, pouring in sufficient chicken jelly to fill +the mould. When it begins to thicken, stir gently +so as to mix the eggs with the jelly. When cold, +place on a platter and heap mayonnaise dressing +around the jelly. Garnish with parsley.</p> + + +<h3 id="Jellied_Fruit_Salad"> + <i><b>Jellied Fruit Salad</b></i> +</h3> + +<p>Soak half a package of gelatin in cold water ten +minutes. Wash and hull one box of strawberries +and one box of blackberries, and drain off all the +water. Peel and seed two oranges, removing all +the inner skin, drain off all the juice, and add one +cupful of boiling water. Dissolve the gelatin in +the hot water and orange juice, and set on the ice +to cool. When it begins to thicken, mix in carefully +the fruits so as not to crush them, and set +back on the ice. When stiff set the jelly on a slab +of ice and serve immediately. Serve with fruit +dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A good digestion to you all; and, once more, I +shower a welcome on you.</i></p> + +<p class="right"> + —<span class="smcap">Henry VIII.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_48">[Pg 48]</span></p> + + +<h3 id="Jellied_Tomato_Salad"> + <i><b>Jellied Tomato Salad</b></i> +</h3> + +<p>Soak half a box of gelatin in a cupful of cold water +for ten minutes. Run two quart cans of tomatoes +through a fine strainer, using all but the seeds. +Heat the tomato liquid, adding gelatin, and season +with salt, pepper, and sugar. Place a layer of this +in a mould, allowing it to congeal partly; add a +layer of chopped celery, another of the jelly, next a +layer of peas, one more of jelly, another of stuffed +olives, and lastly the remaining jelly. Set on ice to +harden. Serve with mayonnaise dressing on lettuce +leaves, and garnish with concentric rings of yolks +and whites of eggs chopped fine.</p> + + +<h3 id="Jellied_Tomato_and_Cucumbers"> + <i><b>Jellied Tomato and Cucumbers</b></i> +</h3> + +<p>Make the tomato jelly as above, and set in individual +moulds. Chop four large cucumbers rather +fine and mix with four tablespoonfuls of French +dressing. Place the jelly on a platter when hard, +and surround each mould with cucumbers. Place +mayonnaise dressing on the top of each mould.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A dish that I do love to feed upon.</i></p> + +<p class="right"> + —<span class="smcap">The Taming of the Shrew.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_49">[Pg 49]</span></p> + + +<h3 id="Jellied_Veal_Salad"> + <i><b>Jellied Veal Salad</b></i> +</h3> + +<p>Wash and cut one veal knuckle into pieces, put into +two quarts of cold water, and let simmer for two +hours; then add ten whole cloves, one bay leaf, one +large sliced onion, and half a teaspoonful of allspice. +Simmer for another hour, remove the knuckle, +and boil down the liquid to one-half. Remove the +skin and the bones from the meat, place in a mould, +and pour over the liquid. Salt and pepper to taste, +and set on ice to cool. When hard, place on platter +garnished with lettuce leaves. Pour over Hollandaise +sauce, and serve.</p> + + +<h3 id="Kentucky_Salad"> + <i><b>Kentucky Salad</b></i> +</h3> + +<p>Take several heads of crisp white lettuce, remove +the hearts and spread the heads flat. Chop equal +parts of white cabbage and green peppers and lay +on the lettuce. Pour over bacon dressing.</p> + + +<h3 id="Kohlrabi_Salad"> + <i><b>Kohlrabi Salad</b></i> +</h3> + +<p>Peel and cut in two, and slice thin, the young kohlrabi; +parboil in salt water, pour off, and stew in +plain water for twenty-five minutes. Drain and +let cool. Serve on lettuce leaves with red mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My soul tasted that heavenly food which gives +new appetite.</i></p> + +<p class="right"> + —<span class="smcap">Dante.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_50">[Pg 50]</span></p> + + +<h3 id="Lamb_Mint_Salad"> + <i><b>Lamb Mint Salad</b></i> +</h3> + +<p>Take two cups of cold cooked lamb cut into dice, +and half a cup of chopped cabbage. Dress with +mayonnaise, and serve on chop-plate garnished +with lobes of mint jelly and sprigs of parsley.</p> + + +<h3 id="Last-Minute_Salad_quickly_made"> + <i><b>Last-Minute Salad (quickly made)</b></i> +</h3> + +<p>Dice six cold boiled potatoes, chop one good sized +onion, four hard boiled eggs, and one small cucumber. +Mix with bacon sauce, and serve on lettuce +leaves.</p> + + +<h3 id="Lemon_Salad"> + <i><b>Lemon Salad</b></i> +</h3> + +<p>Cut three lemons into halves and remove the pulp +carefully so as not to break the skins. Strain off +some of the juice. Remove all the inner skin from +the lemon pulp, and mix it with finely chopped +cabbage which has been well seasoned with salt, +pepper, and oil. Garnish with fine chopped beets, +and serve on lettuce leaves, half a lemon to each +person.</p> + + +<h3 id="Lettuce_Salad"> + <i><b>Lettuce Salad</b></i> +</h3> + +<p>Bury a clove of garlic in a two-inch square of +bread and place in the bottom of a bowl. Fill with +white leaves and the heart of head lettuce, and +pour over French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The tender lettuce brings on softer sleep.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_51">[Pg 51]</span></p> + + +<h3 id="Lettuce_and_Bacon_Salad"> + <i><b>Lettuce and Bacon Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic, and fill with the +white leaves and hearts of two heads of lettuce. +Cut three slices of bacon into small bits, and fry. +Add one cup of vinegar, a teaspoonful of salt, and +a pinch of pepper. Pour over the lettuce, and +garnish with slices of hard boiled eggs.</p> + + +<h3 id="Lettuce_and_Cucumber_Salad"> + <i><b>Lettuce and Cucumber Salad</b></i> +</h3> + +<p>Slice cucumbers very thin and heap on a platter +garnished with romaine lettuce. Pour over French +dressing to which has been added a spoonful of +onion juice. Cream dressing is sometimes preferred.</p> + + +<h3 id="Lettuce_and_Onion_Salad"> + <i><b>Lettuce and Onion Salad</b></i> +</h3> + +<p>Cover a platter with white leaves of head lettuce, +shred two Spanish onions very fine, and soak them +for an hour in cold water in which a little sugar +has been dissolved. Lay the onions on the lettuce, +and pour over French dressing.</p> + + +<h3 id="Lettuce_and_Tomato_Salad"> + <i><b>Lettuce and Tomato Salad</b></i> +</h3> + +<p>Cover a platter with head lettuce, cool and crisp. +Peel and quarter the tomatoes, place them on the +lettuce leaves, and pour over French dressing. A +suspicion of garlic is often used in the French +dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Bestrewed with lettuce and cool salad herbs.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_52">[Pg 52]</span></p> + + +<h3 id="Lettuce_and_Tomato_Salad_No_2"> + <i><b>Lettuce and Tomato Salad No. 2</b></i> +</h3> + +<p>Slice four large tomatoes very thin after removing +the skin, and lay them on a platter garnished with +head lettuce. Serve with mayonnaise dressing.</p> + + +<h3 id="Lettuce_and_Spring_Onion_Salad"> + <i><b>Lettuce and Spring Onion Salad</b></i> +</h3> + +<p>Take well washed lettuce leaves, drain, and +shred. Add sliced young onions, and serve with +French dressing.</p> + + +<h3 id="Lettuce_Salad_stuffed"> + <i><b>Lettuce Salad (stuffed)</b></i> +</h3> + +<p>Wash one small head of lettuce for each person, +and remove the heart carefully so as not to break +the head. Chop very fine one bunch of celery, one +cucumber, and one small onion, and mix well with +French dressing, stuff the heads of lettuce with this +mixture, and serve.</p> + + +<h3 id="Lima_Bean_Salad"> + <i><b>Lima Bean Salad</b></i> +</h3> + +<p>Line a salad bowl with lettuce leaves. Heap in the +center one pint of cooked beans, seasoned with +salt and pepper, and pour over French dressing. +Let it stand until cold, and garnish with sprigs of +parsley before serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>If we will plant nettles or sow lettuce.</i></p> + +<p class="right"> + —<span class="smcap">Othello.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_53">[Pg 53]</span></p> + + +<h3 id="Liver_Salad"> + <i><b>Liver Salad</b></i> +</h3> + +<p>Select five or six large chicken livers or an equal +quantity of calf’s liver, and put through a sieve. +Take a spoonful of mustard and mix with French +dressing until it is the consistency of cream. Pour +the mixture over the livers, serve on lettuce leaves, +and garnish with strips of green peppers.</p> + + +<h3 id="Lobster_Salad"> + <i><b>Lobster Salad</b></i> +</h3> + +<p>Remove the meat of one large lobster from the +shell, and cut into small pieces, season with salt +and pepper, and mix well with mayonnaise dressing. +Garnish with tufts of water cress, sliced egg, the +yolk taken out, and its place filled with lobster +coral and sliced cucumber, and sliced onion rings +filled with caviar.</p> + + +<h3 id="Lobster_Salad_No_2"> + <i><b>Lobster Salad No. 2</b></i> +</h3> + +<p>Take two parts of diced lobster, one part celery, +seasoned with salt, pepper, and vinegar, cover with +mayonnaise, and garnish with hard boiled eggs cut +lengthwise and quartered.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>And ate a lobster, and sang and mighty merry.</i></p> + +<p class="right"> + —<span class="smcap">Pepys’s Diary.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_54">[Pg 54]</span></p> + + +<h3 id="Lobster_Salad_No_3"> + <i><b>Lobster Salad No. 3</b></i> +</h3> + +<p>Take one large, heavy lobster, boil half an hour, +remove all the meat from the claws and shell, and +lay the coral aside. Cut the meat into neat cubes. +Wash and trim two heads of lettuce, breaking the +leaves up and reserving the cores. Line the +salad dish with the lettuce leaves, mix the cores +with the lobster meat in the bowl, and season with +a little salt and red pepper. Rub the coral smooth +and mix very slowly into a dressing made of two +hard boiled egg yolks, two fresh yolks, one tablespoonful +of made mustard, three of oil, two of +vinegar, one of powdered sugar, and one teaspoonful +each of salt and pepper. Pour this mixture +over the salad and decorate with slices of hard +boiled eggs, lobster claws, and parsley.</p> + + +<h3 id="Log_Cabin_Salad"> + <i><b>Log Cabin Salad</b></i> +</h3> + +<p>Peel and cut lengthwise four bananas, place in +orange juice for half an hour, then place the +bananas on individual serving plates, log cabin +fashion, fill the centers with stoned cherries, using +both white and red if obtainable, and pour over +fruit dressing. Garnish with sprigs of parsley.</p> + +<p>White asparagus can also be served in this style, +filling the centers with Hollandaise sauce.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Now good digestion wait on appetite, and +health on both.</i></p> + +<p class="right"> + —<span class="smcap">Macbeth.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_55">[Pg 55]</span></p> + + +<h3 id="Macedoine_Salad"> + <i><b>Macedoine Salad</b></i> +</h3> + +<p>Take one cupful each of diced carrots, white and +yellow turnips, and artichoke bottoms, and add +one cup of green peas, one cup of asparagus tips, +and one cup of fine cut string beans. Mix, and +serve on lettuce leaves with French dressing and +capers.</p> + + +<h3 id="Mayonnaise_of_Oysters"> + <i><b>Mayonnaise of Oysters</b></i> +</h3> + +<p>Take equal parts of celery and white cabbage +shredded very fine, oysters scalded in their own +liquor, with a little vinegar and salt. Season the +celery and cabbage with a little oil and vinegar, +place in the center of the dish, dip the oysters in +mayonnaise, and surround the center.</p> + + +<h3 id="Mayonnaise_of_Fresh_Lobster"> + <i><b>Mayonnaise of Fresh Lobster</b></i> +</h3> + +<p>Shred very fine the meat of one large lobster and +two heads of lettuce, seasoning them with French +dressing. Cover with mayonnaise decorated with +capers, sliced stuffed olives, lobster coral, a quartered +egg, and water cress.</p> + + +<h3 id="Melon_and_Cucumber_Salad"> + <i><b>Melon and Cucumber Salad</b></i> +</h3> + +<p>Scoop out three small melons, first cutting in +halves, and dice the pulp, mixing it with equal +parts of thin sliced cucumbers and a sprinkling of +chopped cress. Serve with mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>He was a bold man who first ate an oyster.</i></p> + +<p class="right"> + —<span class="smcap">Swift.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_56">[Pg 56]</span></p> + + +<h3 id="Mixed_Salad"> + <i><b>Mixed Salad</b></i> +</h3> + +<p>Chop fine a few stalks of white crisp celery, two +onions, one sour apple, one nice head of lettuce, +and one hard boiled egg. Mix well with mayonnaise +dressing and serve on individual salad +dishes, garnish with slices of hard boiled eggs and +sprigs of parsley.</p> + + +<h3 id="Mock_Pineapple_Salad"> + <i><b>Mock Pineapple Salad</b></i> +</h3> + +<p>Pare and core four large apples, cut in rings. Peel +and slice a little thicker than the apples, four juicy +oranges. Place a slice of orange on each slice of +apple, and arrange in circle on serving dish. Pour +over the juice of one orange and one lemon, and +sift white sugar on top.</p> + + +<h3 id="New_Century_Salad"> + <i><b>New Century Salad</b></i> +</h3> + +<p>Use crisp white lettuce leaves, sliced red peppers +and chopped olives, with a few slices of cucumbers. +Pour over a French dressing. Mayonnaise is sometimes +preferred.</p> + + +<h3 id="Normandy_Salad"> + <i><b>Normandy Salad</b></i> +</h3> + +<p>Stew gently in their own liquor a small can of +French peas. Season with a little salt and pepper, +and add a pinch of sugar. When the peas absorb +all the liquor, allow them to cool. Chop half a +pound of English walnuts, and mix with the peas. +Pour over it a half cup of mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Hail, wedded nourishment.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_57">[Pg 57]</span></p> + + +<h3 id="Nut_Salad"> + <i><b>Nut Salad</b></i> +</h3> + +<p>Cover half a pint of English walnuts with boiling +water, and blanch. Put the walnuts into a pan, +and cover with a pint of stock. Add a heaping +teaspoonful of chopped onions, a tablespoonful of +chopped apple, simmer gently for twenty minutes, +and let drain. Set aside to cool. Chop twelve +mushrooms very fine. Line the salad bowl with +lettuce or chicory. Cut an orange into half and +scoop out the pulp. Put this pulp over the lettuce +leaves, then a layer of the mushrooms, then the +walnut kernels, then the remaining mushrooms. +Send to the table with French dressing.</p> + + +<h3 id="Nut_and_Cabbage_Salad"> + <i><b>Nut and Cabbage Salad</b></i> +</h3> + +<p>Take one head of shredded pink cabbage, and one +cupful of chopped pecan nuts. Lay white cabbage +leaves on a platter, and place the pink cabbage +and nuts on them. Pour over boiled dressing, +and serve.</p> + + +<h3 id="Nut_and_Celery_Salad"> + <i><b>Nut and Celery Salad</b></i> +</h3> + +<p>Take three green peppers and cut into two equal +parts, removing the seeds, and fill them with one +and one-half cupfuls of chopped celery, and one cup +of chopped English walnuts, thoroughly mixed. +Garnish the platter with lettuce leaves, and place +the peppers on it. Put a large spoonful of +mayonnaise dressing on top of each portion.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Three several salads have I sacrificed, bedewed +with precious oil and vinegars.</i></p> + +<p class="right"> + —<span class="smcap">Beaumont and Fletcher.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_58">[Pg 58]</span></p> + + +<h3 id="Nut_and_Orange_Salad"> + <i><b>Nut and Orange Salad</b></i> +</h3> + +<p>Cut three oranges each into two parts, being careful +not to hurt the skins, and remove the pulp. +Take out all the tough inner skins. Mix the pulp +with half a cupful of English walnuts and one +banana sliced. Level the halves of the oranges +so that they will stand evenly, fill them with the +fruit and nuts. Set them on a platter garnished +with the leaves of one head of lettuce. Pour over +French dressing made with lemon juice.</p> + + +<h3 id="Orange_Salad"> + <i><b>Orange Salad</b></i> +</h3> + +<p>Put a layer of crisp lettuce leaves in the bottom of +a salad dish, and fill with alternate layers of sliced +oranges and chopped nut meats. Pour over fruit +dressing and set on ice until ready to serve. +Sprinkle with grated cocoanut.</p> + + +<h3 id="Orange_Salad_No_2"> + <i><b>Orange Salad No. 2</b></i> +</h3> + +<p>Peel and slice six seedless oranges and four bananas, +and arrange them in alternate layers in the salad +dish. Beat the yolks of five eggs for five minutes, +add one cupful of granulated sugar and beat +until thick, add a pinch of salt and the juice of two +lemons, and beat again. Pour over the prepared +fruit and set away on the ice, as it must be very +cold when served.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Small cheer and great welcome make a merry +feast.</i></p> + +<p class="right"> + —<span class="smcap">The Comedy of Errors.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_59">[Pg 59]</span></p> + + +<h3 id="Onion_Salad"> + <i><b>Onion Salad</b></i> +</h3> + +<p>Take either Bermuda or Spanish onions, peel and +slice in rings a quarter of an inch thick, steam +them until half cooked, and let them become very +cold. Serve on lettuce leaves with ravigote sauce.</p> + + +<h3 id="Othello_Salad"> + <i><b>Othello Salad</b></i> +</h3> + +<p>Peel large tomatoes and remove the pulp, and set +on ice to cool. Take three-fifths Russian caviar, +one-fifth tomato pulp, and one-fifth chopped onion, +mix together, and fill in the tomato shells. Serve +on lettuce leaves, and place a large spoonful of +mayonnaise on each.</p> + + +<h3 id="Oyster_Plant_Salad"> + <i><b>Oyster Plant Salad</b></i> +</h3> + +<p>Take cold boiled oyster plant, cut in strips, season +with salt and pepper, dip the ends in French dressing +to which has been added some chopped chives, +and garnish with aspic jelly.</p> + + +<h3 id="Pear_Salad"> + <i><b>Pear Salad</b></i> +</h3> + +<p>Peel and core large ripe pears, lay half a pear on a +bed of lettuce on individual salad plates. Put ten +cherries and some cheese balls around the pear on +lettuce, and cover with French dressing. This is +not only delicious, but is a pretty combination +of colors.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Mine eyes smell onions, I shall weep anon.</i></p> + +<p class="right"> + —<span class="smcap">All’s Well that Ends Well.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_60">[Pg 60]</span></p> + + +<h3 id="Pecan_Salad"> + <i><b>Pecan Salad</b></i> +</h3> + +<p>Make a well seasoned lemon jelly, turn in individual +glasses to mould, and when set, put pecans +on in design. Turn out on lettuce leaves, and cover +with mayonnaise dressing. Garnish with green +peppers cut in fine shreds.</p> + + +<h3 id="Pepper_Salad"> + <i><b>Pepper Salad</b></i> +</h3> + +<p>Canned pimentos—Spanish peppers—make a salad +as good to eat as it is beautiful to look at. Open +the can, let it stand fifteen minutes for the odors +to escape, and turn the contents into a colander, +running cold water over the rosy vegetables. +Give them a good wash, drain carefully, and +chill them thoroughly on the ice. Serve on lettuce, +dressed with mayonnaise or French dressing.</p> + + +<h3 id="Pepper_Salad_No_2"> + <i><b>Pepper Salad No. 2</b></i> +</h3> + +<p>Peel large Spanish peppers, removing the seeds and +core. Fill with sardine or any other good fish +salad. Serve with mayonnaise dressing.</p> + + +<h3 id="Pineapple_Salad"> + <i><b>Pineapple Salad</b></i> +</h3> + +<p>Peel half a ripe pineapple and shred except the +core. Mix the shreds with an equal quantity of +chopped celery, and put on ice. Just before serving +mix in enough mayonnaise sauce to moisten; garnish +with slices of lemon, and serve very cold.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Fat olives and pistachio’s fragrant nut,</i></div> + <div class="verse indent0"><i>And the pine’s tasteful apple.</i></div> + </div> +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> + </div> +</div> + + + +</div> + +<p><span class="pagenum" id="Page_61">[Pg 61]</span></p> + + +<h3 id="Pineapple_Salad_No_2"> + <i><b>Pineapple Salad No. 2</b></i> +</h3> + +<p>Take a large pineapple, cut a square on one side so +the pulp can be removed, then cut a small slice off +the other side to make the pineapple steady on the +platter. Remove the pulp, shred it and mix it with +mayonnaise, put it in a china bowl and set it on the ice +for an hour. When ready to serve, fill the pineapple +with the mixture, place on a plate, and serve. The +leaves should be left on the end of the pineapple. +Strawberries, cherries, and blanched almonds may +be added if preferred.</p> + + +<h3 id="Pineapple_and_Grapefruit_Salad"> + <i><b>Pineapple and Grapefruit Salad</b></i> +</h3> + +<p>Seed and peel two grapefruit, remove all the inner +skin, and cut the pulp into small pieces. Shred one +fresh pineapple, mix with half a cupful of English +walnuts and the grapefruit. Place all in a bowl, +and pour over French dressing. Garnish with +parsley.</p> + + +<h3 id="Pineapple_and_Lettuce_Salad"> + <i><b>Pineapple and Lettuce Salad</b></i> +</h3> + +<p>Wash one head of lettuce and arrange on a platter. +Lay the slices of one can of pineapple on the lettuce +and pour over French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Can one desire too much of a good thing.</i></p> + +<p class="right"> + —<span class="smcap">Cervantes.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_62">[Pg 62]</span></p> + + +<h3 id="Potato_Salad"> + <i><b>Potato Salad</b></i> +</h3> + +<p>Peel and slice thin while hot, twelve small boiled +potatoes. Fry half a pound of lean bacon and cut +in bits. When almost brown, put in half an onion +chopped fine, cook a moment, and pour over the +warm potatoes. Mix well by shaking and tossing, +and season with salt and pepper. Make a mixture +of two parts mayonnaise with one part of vinegar +and pour over the potatoes. Sprinkle with chopped +parsley, and serve as it is, but never serve cold.</p> + + +<h3 id="Potato_Salad_No_2"> + <i><b>Potato Salad No. 2</b></i> +</h3> + +<p>Cut two quarts of cold boiled potatoes into dice, +add one large Spanish onion, one head of celery, +and four hard boiled eggs. Season with salt, pepper, +and a little cayenne. Mix thoroughly with +French dressing to which has been added a teaspoonful +of mustard and a few capers.</p> + + +<h3 id="Potato_and_Cress_Salad"> + <i><b>Potato and Cress Salad</b></i> +</h3> + +<p>Take one bunch of water cress, wash carefully, and +lay it around platter. Dice six cold baked potatoes, +and mix thoroughly with French dressing to which +has been added one tablespoonful of onion juice. +Heap the potatoes in center of water cress, and +garnish with parsley and slices of hard boiled eggs.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Let the sky rain potatoes.</i></p> + +<p class="right"> + —<span class="smcap">The Merry Wives of Windsor.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_63">[Pg 63]</span></p> + + +<h3 id="Potato_and_Egg_Salad"> + <i><b>Potato and Egg Salad</b></i> +</h3> + +<p>Cut five cold baked potatoes into dice, slice four +hard boiled eggs, and pour over the juice of one +lemon. Arrange in a bowl and cover with cream +dressing. Serve on lettuce leaves.</p> + + +<h3 id="Prune_Salad"> + <i><b>Prune Salad</b></i> +</h3> + +<p>Soak one pound of large French prunes and one +pound of dried apricots over night. Chop the +prunes and mix with one cupful of chopped English +walnuts. Shred one head of lettuce and lay on +platter, place on it the apricots, heap the prunes +and nuts on the apricots, and pour over maraschino +dressing.</p> + + +<h3 id="Prune_and_Nut_Salad"> + <i><b>Prune and Nut Salad</b></i> +</h3> + +<p>Cook prunes until tender, remove the stone, and +cut the fruit into eighths lengthwise. Arrange on +lettuce with a mound of cream dressing in the +center. Sprinkle chopped pecan meat over all, or +break the prune stones and chop the kernels.</p> + + +<h3 id="Radish_Salad"> + <i><b>Radish Salad</b></i> +</h3> + +<p>Take round red and white radishes, cut them in +halves and arrange alternately, skin side up, on a +bed of shredded lettuce. Sprinkle with French +dressing, and garnish with sliced stuffed olives.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Hunger is sharper than a sword.</i></p> + +<p class="right"> + —<span class="smcap">Beaumont and Fletcher.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_64">[Pg 64]</span></p> + + +<h3 id="Radish_Salad_No_2"> + <i><b>Radish Salad No. 2</b></i> +</h3> + +<p>Slice two bunches of radishes, and shred one Spanish +onion, mixing them well together. Arrange +one head of lettuce around the salad bowl, heap +the radishes and onion in the center, and pour +over ripe olive dressing. Garnish with strips of +red peppers.</p> + + +<h3 id="Raisin_Salad"> + <i><b>Raisin Salad</b></i> +</h3> + +<p>Wash and soak one box of seeded raisins over +night. Garnish the platter with a head of lettuce, +heap the raisins in the center, and cover with +whipped cream. Place one raisin on top.</p> + + +<h3 id="Ribbon_Salad"> + <i><b>Ribbon Salad</b></i> +</h3> + +<p>One cup of cold cooked string beans, one cup of +peas, one cup of celery cut in small pieces. Dress +the beans and peas with a plain French dressing, +and the celery with a gold mayonnaise. Arrange +a bed of shredded lettuce on a chop-plate. On that +place the beans, celery, and peas in alternate layers. +Have the center layer of celery. Serve very +cold after garnishing with radish roses.</p> + + +<h3 id="Romaine_Salad"> + <i><b>Romaine Salad</b></i> +</h3> + +<p>Take broad, shredded romaine lettuce leaves, and +sprinkle with French dressing to which has been +added a suspicion of garlic.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Read these instructive leaves.</i></p> + +<p class="right"> + —<span class="smcap">Pope.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_65">[Pg 65]</span></p> + + +<h3 id="Roquefort_Salad"> + <i><b>Roquefort Salad</b></i> +</h3> + +<p>To two large heads of lettuce, add a quarter of a +pound of grated Roquefort cheese, and one cupful +of French dressing. If this is too much cheese to +suit the taste, celery or cucumber may be substituted +for part of the quantity.</p> + + +<h3 id="Salmon_Salad"> + <i><b>Salmon Salad</b></i> +</h3> + +<p>Line the salad dish with two crisp heads of lettuce +arranged with the darker leaves outside and the +lighter ones inside. Take a can of salmon, shred +the fish into small flakes, and place in the middle +of the dish on the lettuce. Season with salt and +a little cayenne. Pour over one tablespoonful of +vinegar, and the juice of one lemon. Set on ice +for an hour to cool. When ready to serve, pour one +teaspoonful of mayonnaise dressing over the fish, +and sprinkle a few capers on top. Nasturtium blossoms +make a pretty garnish.</p> + + +<h3 id="Salmon_Salad_No_2"> + <i><b>Salmon Salad No. 2</b></i> +</h3> + +<p>Pick the salmon to pieces, chop celery fine, and add +about twice the amount you have of fish. Mix well +with boiled dressing, and serve on lettuce or cress.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Live while you live, the epicure would say</i></div> + <div class="verse indent0"><i>And seize the pleasure of the present day.</i></div> + </div> +<p class="right"> + —<span class="smcap">Doddridge.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_66">[Pg 66]</span></p> + + +<h3 id="Salmon_Salad_Jellied"> + <i><b>Salmon Salad Jellied</b></i> +</h3> + +<p>Take a pint of canned salmon, drain, and remove +the skin and bones. Mince fine, add one tablespoonful +of lemon juice, a dash of red pepper, a +teaspoonful of minced parsley, and salt to taste. +Mix together and bind with any prepared salad +dressing, and a tablespoonful of powdered gelatin +dissolved in a quarter of a cupful of water. Fill +small moulds and set them on the ice to chill +quickly. Turn out on crisp lettuce leaves. Garnish +with sliced olives and serve with cucumber +sauce or mayonnaise.</p> + + +<h3 id="Sardines_in_Jelly"> + <i><b>Sardines in Jelly</b></i> +</h3> + +<p>Pour a layer of aspic about a quarter of an inch +thick in the bottom of a mould with a closed center, +so that it will form a border when stiff. When +hard, arrange on it a layer of sardines which have +been skinned. Sprinkle over some finely cut cress +and chopped hard boiled egg. Pour over more jelly, +which is cold but not congealed, and let it harden. +Add another layer of sardines and fill the mould +with jelly. Stand aside to harden. Fill in the +center with celery mixed thoroughly with mayonnaise +dressing. Garnish with water cress.</p> + +<p><span class="pagenum" id="Page_67">[Pg 67]</span></p> + + +<h3 id="Sardine_Salad"> + <i><b>Sardine Salad</b></i> +</h3> + +<p>Make a dressing from the oil in a box of sardines, +and as much lemon juice, with salt, paprica, and +black pepper. Mix the sardines with an equal +quantity of Bermuda onion, sliced and quartered, +stirring thoroughly with the dressing. This is an +excellent appetizer.</p> + + +<h3 id="Scrambled_Egg_Salad"> + <i><b>Scrambled Egg Salad</b></i> +</h3> + +<p>Select evenly sized tomatoes, cut in halves, scoop +out the pulp, and fill the hollows with scrambled +eggs well seasoned. When cold, spread enough +mayonnaise on each to cover the egg, and put a +thick layer of aspic on top. Arrange neatly in a +circle on a cold dish, and garnish with beets and +gherkins cut in fancy shapes. Fill the center with +lettuce and sliced tomatoes, all cut in fine strips, +and season with pepper, salt, oil, and vinegar. +Serve very cold.</p> + + +<h3 id="Scottish_Salad"> + <i><b>Scottish Salad</b></i> +</h3> + +<p>Cover a platter with lettuce leaves. Arrange a circle +of sliced hard boiled eggs around the edge, the +slices overlapping each other. Heap in the center +two parts of chopped celery to one part of flakes of +salmon, which has been thoroughly mixed with oil, +vinegar, and salt. Pour mayonnaise dressing over +all, and garnish with stuffed olives and capers.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My soul tasted that heavenly food which gives +new appetite.</i></p> + +<p class="right"> + —<span class="smcap">Dante.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_68">[Pg 68]</span></p> + + +<h3 id="Shad_Roe_Salad"> + <i><b>Shad Roe Salad</b></i> +</h3> + +<p>Steep the shad roe in boiling salt water. Take it +out without breaking, sprinkle it with a mixture of +vinegar and Worcestershire sauce, and put aside to +cool. When ready to serve, insert a clove of garlic in +a two-inch square of bread, and put it in the center +of the dish. Cover with a bed of lettuce leaves, and +arrange in the center the shad roe cut into slices +half an inch thick. Cover with mayonnaise into +which some whipped cream has been stirred.</p> + + +<h3 id="Sheldon_Salad"> + <i><b>Sheldon Salad</b></i> +</h3> + +<p>Cut a pineapple into small squares, seed four +oranges and cut them fine, seed half a pound +Malaga grapes and cut them and half a pound +candied cherries into halves, slice two bananas +very thin. Serve on lettuce leaves and pour over +the following sauce: The juice of the pineapple, +one cup of sugar, one tablespoonful of cornstarch, +one cupful walnuts cut fine, and half a cupful of +water. Mix the cornstarch with a little water, add +the pineapple juice, the sugar, and the rest of +water. Boil until thick, and after it is cold, add the +nuts. This may be frozen if desired.</p> + +<p><span class="pagenum" id="Page_69">[Pg 69]</span></p> + + +<h3 id="Sherry_Salad"> + <i><b>Sherry Salad</b></i> +</h3> + +<p>Chop half a Bermuda onion very fine and add +twice as much chopped parsley. Chop four small +red peppers and eight green peppers. Mix half a +cupful of olive oil, five tablespoonfuls of vinegar, +half a teaspoonful of powdered sugar, and one +teaspoonful of salt into a dressing, and mix well +with the onion and peppers. Put in a covered glass +jar and let it stand for an hour in a cool place. +Serve on tender lettuce leaves.</p> + + +<h3 id="Shrimp_Salad"> + <i><b>Shrimp Salad</b></i> +</h3> + +<p>Season the canned or cooked shrimps with lemon +juice, salt, and pepper, and mix with mayonnaise +dressing. Serve on lettuce leaves, and garnish +with stoned olives, capers, and hard boiled eggs.</p> + + +<h3 id="South_Shore_Country_Club_Salad"> + <i><b>South Shore Country Club Salad</b></i> +</h3> + +<p>Rub the salad dish with garlic and line with a bed +of romaine lettuce. Fill in the center with equal +parts of cantaloupe and watermelon balls cut out +with a Parisienne spoon. Pour over French +dressing made with fruit juices.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>O, dainty and delicious! Food for the gods.</i></p> + +<p class="right"> + —<span class="smcap">Croffutt.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_70">[Pg 70]</span></p> + + +<h3 id="Southern_Salad"> + <i><b>Southern Salad</b></i> +</h3> + +<p>Take tender okras, trim the ends, and boil until +tender. Drain them and let them become very +cold. Dip sweet peppers in hot fat and take off +the skins. Shred them fine, and mix with the +okras. Serve with mayonnaise dressing.</p> + + +<h3 id="Southern_Salad_No_2"> + <i><b>Southern Salad No. 2</b></i> +</h3> + +<p>Take two bunches of leaf lettuce, lay them in water +about an hour, and shred. Three slices of bacon, +browned to a crisp, half a cup of vinegar, half a cup +of water, and half an onion chopped fine; let come to +a boil and throw in the bacon; mix in two hard +boiled eggs chopped fine. Pour over the lettuce.</p> + + +<h3 id="Spanish_Salad"> + <i><b>Spanish Salad</b></i> +</h3> + +<p>Shred two bunches of endive and mix them thoroughly +with ripe olive dressing. Cover the platter +with the same and garnish with quartered peeled +tomatoes, and quartered hard boiled eggs, yolks +of which have been taken out and the places filled +with anchovy paste.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The discovery of a new dish does more for the +happiness of man than the discovery of a new +planet.</i></p> + +<p class="right"> + —<span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_71">[Pg 71]</span></p> + + +<h3 id="Spinach_Salad"> + <i><b>Spinach Salad</b></i> +</h3> + +<p>Take half a peck of fresh, crisp spinach, wash it +thoroughly in several waters, put in steamer, and +steam for about ten minutes, turn into a colander, +and drain. Chop fine, season with salt, pepper, +and two tablespoonfuls of melted butter. Mix well +and press into small moulds or cups. When cold, +place each form on a lettuce leaf, and put a spoonful +of mayonnaise dressing on top.</p> + + +<h3 id="String_Bean_Salad"> + <i><b>String Bean Salad</b></i> +</h3> + +<p>Cook until tender, very fresh green beans, lay +them for an hour in French dressing, then drain +and mix with Ravigote sauce, serve on lettuce +leaves, and garnish with sliced hard boiled eggs.</p> + + +<h3 id="Summer_Salad"> + <i><b>Summer Salad</b></i> +</h3> + +<p>Line the salad bowl with crisp white lettuce leaves. +Take slices of orange, and arrange around the +side of the dish to come up even, forming contrast +with the lettuce. Fill the center with sliced +bananas cut round, and strawberries. Cover with +whipped cream and place red cherries on top.</p> + +<p><span class="pagenum" id="Page_72">[Pg 72]</span></p> + + +<h3 id="Sunday_Night_Salad"> + <i><b>Sunday Night Salad</b></i> +</h3> + +<p>Calf’s brains, plainly boiled in salt and water, +chilled on ice, cut in small dice, and served on a bed +of tender lettuce with mayonnaise, make a delicious +hot weather dish for Sunday night.</p> + + +<h3 id="Sweetbread_Salad"> + <i><b>Sweetbread Salad</b></i> +</h3> + +<p>Take cold slices of cooked sweetbread which have +been dipped in flour, and fried. Shred a head of +lettuce, and place it in the center of the dish. Cover +with cream dressing, dip sweetbreads in mayonnaise, +and heap them in the center. Garnish +with sliced radishes and chopped beets.</p> + + +<h3 id="Sweetbread_Salad_No_2"> + <i><b>Sweetbread Salad No. 2</b></i> +</h3> + +<p>Select a pair of calf’s sweetbreads, wash in cold +water, put on in boiling water, and add a teaspoonful +of salt, a little onion, and a sprig of celery. +Cover the saucepan and let them simmer gently +for half an hour. Lift the sweetbreads out, and +throw at once into cold water. When cold, pick +them apart by taking out all the membrane, and +stand them away. When ready to serve, insert a +clove of garlic in a two-inch square of bread and +put it on the bottom of the salad bowl. Arrange +over it a bed of lettuce leaves. Mix the sweetbreads +with mayonnaise dressing, heap them on +top of the lettuce leaves, and garnish with capers +and sliced olives.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Where’s the man that can live without dining.</i></p> + +<p class="right"> + —<span class="smcap">Owen Meredith.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_73">[Pg 73]</span></p> + + +<h3 id="Sweetbread_Salad_No_3"> + <i><b>Sweetbread Salad No. 3</b></i> +</h3> + +<p>Take two pounds of veal sweetbread, and boil +until tender in salt water. When cold, break into +small pieces and remove the membrane. To one +quart of sweetbread add a pint of celery torn in +small pieces, and one cupful of walnut meats. Mix +with mayonnaise dressing, and serve with salted +wafer crackers on lettuce leaf.</p> + + +<h3 id="Sweet_Potato_Salad"> + <i><b>Sweet Potato Salad</b></i> +</h3> + +<p>Cold boiled sweet potatoes, cut in small dice two-thirds, +celery cut in small dice, one-third, mix with +French dressing, and garnish with stuffed olives.</p> + + +<h3 id="Symphony_Salad"> + <i><b>Symphony Salad</b></i> +</h3> + +<p>Soak a pair of calf’s sweetbreads in cold salted +water, and drop them into boiling salted water. +Add a teaspoonful of vinegar, and boil them for +twenty-five minutes. Drop them again into cold +water to harden. When cold remove the membrane, +and cut into small pieces. Peel and slice +two or three cucumbers into very thin slices, and +stand in salt water for one hour. Drain and mix +with the sweetbreads. Just before serving mix +with mayonnaise dressing, and garnish with white +celery tops and olives. Half a pint of mushrooms +and celery added are quite an improvement.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>’Twould tempt the dying anchorite to eat.</i></p> + +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> + + +<h3 id="Tomato_Jelly_Salad"> + <i><b>Tomato Jelly Salad</b></i> +</h3> + +<p>Soften the contents of a box of gelatin in cold +water. Cook one can of tomatoes, three stalks +of celery, one small cupful of cold water, one small +onion, a small bay leaf, three cloves, salt and paprica +to taste, for about a half an hour, and pass +through sieve to take out the seeds. Add the +gelatin and stir until dissolved, pour into individual +moulds, and put into a cool place to form. Serve +with crisp lettuce leaves, and pour mayonnaise over +the whole. The jelly may be cut and used as a +garnish for salads and cold meats. Add a quarter +of a teaspoonful of baking soda while the ingredients +are boiling.</p> + + +<h3 id="Tomato_Salad"> + <i><b>Tomato Salad</b></i> +</h3> + +<p>Peel and slice nice red tomatoes, dip in French +dressing to which has been added a suspicion of +garlic, and serve on lettuce leaves. Plenty of +black pepper improves their flavor.</p> + + +<h3 id="Tomato_and_Cauliflower_Salad"> + <i><b>Tomato and Cauliflower Salad</b></i> +</h3> + +<p>Cut small ripe, or whole canned tomatoes into +quarters, and arrange them on lettuce leaves, with +a floweret of cold cooked cauliflower, which has +been soaked for an hour in French dressing, between +the quarters. Serve with mayonnaise or +cream dressing, sprinkled with finely chopped +sweet red peppers.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A dish fit for the gods.</i></p> + +<p class="right"> + —<span class="smcap">Julius Cæsar.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_75">[Pg 75]</span></p> + + +<h3 id="Tomato_and_Celery_Salad"> + <i><b>Tomato and Celery Salad</b></i> +</h3> + +<p>Peel as many solid tomatoes as are needed—one to +each person; cut off the stems, and remove the seeds. +Chop fine one stalk of celery, and one green sweet +pepper. Mix thoroughly with French dressing, +and put in the tomatoes. Arrange them on little +nests of lettuce leaves and pour mayonnaise +dressing over each. Serve very cold.</p> + + +<h3 id="Tomato_and_Corn_Salad"> + <i><b>Tomato and Corn Salad</b></i> +</h3> + +<p>Tomatoes stuffed with green corn are a summer +food par excellence. They make a truly delectable +salad, which, with heated crackers and cream +cheese, makes a salad course at luncheon or dinner. +Pare and cut out the hearts. Set on ice until they +are chilled. Fill with green corn boiled on the cob, +then cut off and allowed to get perfectly cold. In +serving, cover with simple French dressing, or +mayonnaise, if preferred.</p> + + +<h3 id="Tomato_and_Cucumber_Salad"> + <i><b>Tomato and Cucumber Salad</b></i> +</h3> + +<p>Peel and slice four large tomatoes, and lay them +on a platter garnished with head lettuce. Peel and +chop rather fine two cucumbers, and heap them +on the slices of tomato. Pour over French dressing, +and serve.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Here is everything advantageous to life.</i></p> + +<p class="right"> + —<span class="smcap">The Tempest.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_76">[Pg 76]</span></p> + + +<h3 id="Tomato_and_Grapefruit_Salad"> + <i><b>Tomato and Grapefruit Salad</b></i> +</h3> + +<p>Cut three grapefruit in two, and remove the pulp, +taking out the tough inner skin. Peel tomatoes, chop +them fine, and mix with the grapefruit. Place in +the hollow halves of the grapefruit, and put a large +spoonful of mayonnaise dressing on top of each. +Garnish with sprays of cress.</p> + + +<h3 id="Tomato_and_Lettuce_Salad"> + <i><b>Tomato and Lettuce Salad</b></i> +</h3> + +<p>Peel one large tomato for each person, and lay it on +a bed of lettuce, placing a spoonful of mayonnaise +or French dressing on top of each. Serve very cold. +This is a truly delicious dish and will be good +every day during the tomato season.</p> + + +<h3 id="Tongue_Salad"> + <i><b>Tongue Salad</b></i> +</h3> + +<p>Boil, skin, trim, and slice one tongue, cut in dice, +add the whites of six hard boiled eggs and three +stalks of celery cut into cubes. Mix thoroughly +with cream dressing, and serve at once.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My teeth are on edge till I do eat.</i></p> + +<p class="right"> + —<span class="smcap">Cartwright: The Ordinary.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_77">[Pg 77]</span></p> + + +<h3 id="Transparent_Salad"> + <i><b>Transparent Salad</b></i> +</h3> + +<p>Soak half a box gelatin in cold water for an hour, +add one pint of boiling water, one-half cupful +of sugar, and the juice of three lemons. Stir until +the sugar is dissolved. Pour into individual +moulds and set on ice to cool. Arrange two heads +of lettuce on the platter in the form of nests. Peel +and slice two bananas, peel and remove all the inner +skin from one grapefruit, and break the sections +into pieces two inches long. When the jelly begins +to harden, mix the fruit into it carefully. Place the +jelly back on the ice to become very hard. Place +one mould in each of the lettuce nests, and cover +with mayonnaise dressing. Serve immediately.</p> + + +<h3 id="Variety_Salad"> + <i><b>Variety Salad</b></i> +</h3> + +<p>One cup of sliced cucumbers, half a Bermuda +onion, chopped, half a cup of minced celery, a +quarter of a cup of parsley, ground or chopped very +fine, and two green peppers, chopped fine. Mix and +garnish with three hard boiled eggs and serve cold +on lettuce leaves with a French dressing or, if preferred, +with mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Change is the sauce that sharpens the appetite.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_78">[Pg 78]</span></p> + + +<h3 id="Veal_Salad"> + <i><b>Veal Salad</b></i> +</h3> + +<p>Chop two pounds of cold boiled veal and two +bunches of celery into small pieces, and sprinkle +with salt and pepper. Shred one Spanish onion, +and mix with the meat and celery. Lay on a platter +garnished with one head of lettuce, and cover +with mayonnaise dressing.</p> + + +<h3 id="Vegetable_Salad"> + <i><b>Vegetable Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic, and line with +water cress. Take fine strips of vegetable of various +colors, cooked and cold, with peas and string +beans, carrots, beets, and tomatoes. Pour over +it French or chiffonade dressing.</p> + + +<h3 id="Venison_Salad"> + <i><b>Venison Salad</b></i> +</h3> + +<p>Chop one pound of cold, cooked venison, and mix +with two glasses of Bar-le-Duc jelly. Wash two +bunches of water cress and lay it around the platter. +Place the meat and jelly in the center, and pour +over the French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>I have often gathered wholesome herbs, which I +boiled, or ate as salads with my bread.</i></p> + +<p class="right"> + —<span class="smcap">Swift.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_79">[Pg 79]</span></p> + + +<h3 id="Virginia_Ham_Salad"> + <i><b>Virginia Ham Salad</b></i> +</h3> + +<p>Slice a pound of cooked Virginia ham very thin and +lay it on a platter garnished with one head of lettuce. +Separate the yolks from the whites of four +hard boiled eggs. Chop the whites very fine, and +put the yolks through a potato ricer. First lay the +whites and then the yolks on the ham, and pour +over French dressing.</p> + + +<h3 id="Waldorf_Salad"> + <i><b>Waldorf Salad</b></i> +</h3> + +<p>Take two cupfuls of celery cut fine, one dozen walnut +meats, the grated rind of an orange, one cupful +of apple cut in dice, and mix with salad dressing. +Pile on lettuce leaves or fill in orange or apple cups.</p> + + +<h3 id="Waldorf_Salad_No_2"> + <i><b>Waldorf Salad No. 2</b></i> +</h3> + +<p>One cupful of Malaga grapes, three bananas, three +oranges, one cupful of nut meats, one bunch of +celery, one head of lettuce, mayonnaise dressing. +Line the dish with lettuce leaves, cut celery in +dice, mix with fruit and nuts, add dressing, and +chill well before serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>To search the secrets of a salad.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_80">[Pg 80]</span></p> + + +<h3 id="Waldorf_Salad_No_3"> + <i><b>Waldorf Salad No. 3</b></i> +</h3> + +<p>Put the kernels of thirty English walnuts on a layer +of sliced oranges, squeeze lemon juice over them +and let them stand for twenty-four hours. When +the salad is needed, wash and pick over a pint of +cress, or chop a bunch of celery, and add to the +walnuts. Pour over all a rich French dressing.</p> + + +<h3 id="Water_Cress_Salad"> + <i><b>Water Cress Salad</b></i> +</h3> + +<p>Arrange the cress in the serving dish, and garnish +with sliced hard boiled eggs and shredded anchovies. +Water cress is also good when served plain +with French dressing.</p> + + +<h3 id="White_Aspic"> + <i><b>White Aspic</b></i> +</h3> + +<p>Cover a quarter of a box of gelatin with a quarter of +a cup of cold water, soak half an hour, put in a saucepan +one tablespoonful of butter and one of flour, +mix, and add half a pint of milk. Stir until boiling, +and add half a teaspoonful of salt, and a dash of +white pepper, a teaspoonful of onion juice, and the +gelatin, then strain. This is used chiefly as a garnish +for meat salads.</p> + + +<h3 id="White_Salad"> + <i><b>White Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic or a piece of +onion, and line with white lettuce leaves. Chop +together white cabbage, celery, and white radishes, +and mix with the same quantity of white chicken +meat cut in dice. Pour over cream dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A morsel for a monarch.</i></p> + +<p class="right"> + —<span class="smcap">Anthony and Cleopatra.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_81">[Pg 81]</span></p> + + +<h3 id="Wilted_Lettuce"> + <i><b>Wilted Lettuce</b></i> +</h3> + +<p>Take three thin slices of salt pork and put in the +frying pan, heat until the grease fries out, then +turn into the pan one cup of sour or sweet cream, +three tablespoonfuls of vinegar, one tablespoonful +of sugar and let them get hot. Wash the lettuce, +place in a separate dish, pour the hot cream over it, +and serve.</p> + + +<h3 id="Wolcott_Hotel_Salad"> + <i><b>Wolcott Hotel Salad</b></i> +</h3> + +<p>Peel and slice four oranges, four blood oranges, and +one head of romaine lettuce, lay the leaves lengthwise +on a platter, and arrange the slices of oranges +along the lettuce alternating the colors. Pour over +French dressing.</p> + + +<h3 id="Yellow_Tomato_Salad"> + <i><b>Yellow Tomato Salad</b></i> +</h3> + +<p>Peel and slice yellow tomatoes, lay them on lettuce +leaves, and pour over French dressing.</p> + + +<h3 id="Zebra_Salad"> + <i><b>Zebra Salad</b></i> +</h3> + +<p>Seed two green peppers, boil two or three minutes, +then cut in shreds. Shred the dark and light leaves +of a head of lettuce or endive separately; cut three +tomatoes in shreds, remove the peel and skin from +one large grapefruit. Arrange each article separately +upon the serving plate, having a circle of +light and then dark green material around the +edge, and pour over French dressing.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Serenely full, the epicure would say</i></div> + <div class="verse indent0"><i>Fate cannot harm me—I have dined to-day.</i></div> + </div> +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> + </div> +</div> + +</div> + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum"><a id="Page_82"></a><a id="Page_83"></a>[Pg 83]</span></p> + + + <p class="center xlarge"> + <i><b>Dressings and Sauces</b></i> + </p> +</div> + +<p><span class="pagenum"><a id="Page_84"></a><a id="Page_85"></a>[Pg 85]</span></p> + + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + <h2 class="nobreak" id="Dressings_and_Sauces_1"> + <i><b>Dressings and Sauces</b></i> + </h2> +</div> + + +<h3 id="Bacon_Sauce"> +<i><b>Bacon Sauce</b></i> +</h3> + +<p>Fry thin slices of smoked bacon or ham fat, and, +after straining, add one-third as much vinegar as +you have bacon oil. This is greatly relished on +green salads by many people, and is often available +in camp or other places where olive oil is not +to be had.</p> + + +<h3 id="Bacon_Fat_Sauce"> + <i><b>Bacon Fat Sauce</b></i> +</h3> + +<p>Heat five tablespoonfuls of strained bacon or ham +fat in a saucepan; add two tablespoonfuls of +flour and stir to a smooth paste. Add one-eighth +of a teaspoonful of paprika and one-third of a cup +of vinegar diluted with one cup of boiling water, +stirring constantly. When the sauce begins to +boil, remove to the side of range and beat in two +yolks of eggs. Add more salt if necessary. Do +not allow the sauce to boil after the eggs are +added. Chill thoroughly and serve with spinach +or dandelion, endive or lettuce. The sauce may be +thinned with cream if too thick.</p> + + +<h3 id="Banana_Dressing"> + <i><b>Banana Dressing</b></i> +</h3> + +<p>Mix the juice of two lemons with half a cup of +sugar. Mash two bananas and work into the pulp +one tablespoonful of olive oil. Stir all together.</p> + +<p><span class="pagenum" id="Page_86">[Pg 86]</span></p> + + +<h3 id="Boiled_Dressing"> + <i><b>Boiled Dressing</b></i> +</h3> + +<p>Use half a cupful of sugar, one tablespoonful of +butter, one tablespoonful of mustard, half a cupful +of vinegar, half a cupful of cream or rich +milk, three eggs well beaten, and a pinch of salt. +Boil until thick, then put into bottles. This will +keep indefinitely.</p> + + +<h3 id="Bummers_Custard"> + <i><b>Bummer’s Custard</b></i> +</h3> + +<p>Take half a pound of Roquefort cheese, divide into +three equal parts. Rub up one-third with olive +oil, one-third with Worcestershire sauce, and one-third +with cognac. Mix all together until it is of +the consistency of custard, and add a dash of +cayenne. This is delicious served on hot toast or +crackers.</p> + + +<h3 id="Cream_Dressing"> + <i><b>Cream Dressing</b></i> +</h3> + +<p>Beat the yolks of two eggs and work smooth with +one tablespoonful of sugar, one teaspoonful of +mustard, eight tablespoonfuls of olive oil, three +tablespoonfuls of vinegar, one teaspoonful of salt, +a dash of cayenne, and a teacupful of well whipped +sweet cream.</p> + + +<h3 id="Chiffonade_Dressing"> + <i><b>Chiffonade Dressing</b></i> +</h3> + +<p>Add to French dressing one boiled beet, one hard +boiled egg, and a few chives chopped fine.</p> + +<p><span class="pagenum" id="Page_87">[Pg 87]</span></p> + + +<h3 id="Chive_Dressing"> + <i><b>Chive Dressing</b></i> +</h3> + +<p>Make a plain mayonnaise dressing, and mix finely +chopped chives well with it.</p> + + +<h3 id="Epicures_Delight_Sauce"> + <i><b>Epicures’ Delight Sauce</b></i> +</h3> + +<p>First rub a bowl with a clove of garlic. Take one +teaspoonful of salt, half a teaspoonful of black pepper, +a quarter of a teaspoonful of paprica, and +a tablespoonful of tomato catsup. Add seven +tablespoonfuls of oil gradually, and two teaspoonfuls +of vinegar.</p> + + +<h3 id="French_Dressing"> + <i><b>French Dressing</b></i> +</h3> + +<p>Put seven tablespoonfuls of olive oil in a bowl, add +three tablespoonfuls of sharp white wine vinegar, +half a teaspoonful of salt, and a little cayenne. +Work smooth with beater.</p> + + +<h3 id="French_Dressing_No_2"> + <i><b>French Dressing No. 2</b></i> +</h3> + +<p>Put one teaspoonful of salt in a bowl, cover with +red and black pepper, add four tablespoonfuls of +oil, and mix well, then add one tablespoonful of +vinegar, and one teaspoonful of onion juice. +Set in a cool place until it is thoroughly chilled.</p> + +<p>Lemon juice may be used instead of vinegar for +fruit salads.</p> + +<p><span class="pagenum" id="Page_88">[Pg 88]</span></p> + + +<h3 id="French_Dressing_with_Fruit_Juices"> + <i><b>French Dressing with Fruit Juices</b></i> +</h3> + +<p>Put a cube of ice in the bottom of the bowl with a +teaspoonful of salt and a pinch of pepper. Add six +tablespoonfuls of oil and stir with a fork until the +oil is frozen. Take the juice of one lemon and one +orange; strain and mix with the oil. Add half a +teaspoonful of vinegar, and serve very cold.</p> + + +<h3 id="Fruit_Dressing"> + <i><b>Fruit Dressing</b></i> +</h3> + +<p>Mix five tablespoonfuls of sugar with the juice of +two lemons and stir constantly until the sugar is +dissolved. Then add three tablespoonfuls of +imported sherry wine. Set on ice to cool before +using.</p> + + +<h3 id="Garlic_Dressing"> + <i><b>Garlic Dressing</b></i> +</h3> + +<p>Slice and cut a clove of garlic and rub it up to a +paste, and mix well with four tablespoonfuls of +olive oil, and one of tarragon vinegar, a pinch +of cayenne pepper, and one teaspoonful of salt. +This is especially good on asparagus, celery, or +string bean salad.</p> + +<p><span class="pagenum" id="Page_89">[Pg 89]</span></p> + + +<h3 id="Hollandaise_Sauce"> + <i><b>Hollandaise Sauce</b></i> +</h3> + +<p>Mix one tablespoonful of flour and one teaspoonful +of butter over the fire until smooth; add gradually +one pint of boiling water until the whole is the consistency +of cream. Boil for two or three minutes +and season with one saltspoonful of salt, half a +teaspoonful of mustard, and a quarter of a spoonful +of pepper. Take from the fire and add the yolks of +two eggs well beaten, mixing until smooth. Add +slowly three tablespoonfuls of oil and one tablespoonful +of vinegar.</p> + +<p>If lemon juice is used instead of vinegar, the sauce +is more delicate.</p> + + +<h3 id="Maraschino_Dressing"> + <i><b>Maraschino Dressing</b></i> +</h3> + +<p>Mix together four tablespoonfuls of sugar and a +pinch of ground cloves; add two tablespoonfuls of +imported sherry wine and mix well. Lastly add two +tablespoonfuls of maraschino, and chill before using.</p> + + +<h3 id="Mayonnaise_Dressing"> + <i><b>Mayonnaise Dressing</b></i> +</h3> + +<p>This is considered the finest dressing for salads. +Work one-quarter teaspoonful of cayenne pepper +and one-half teaspoonful of salt into two fresh, raw +yolks of eggs with a wooden spoon in a cold basin; +set on ice if possible. When creamy add ten or +twelve drops of the best olive oil and a drop or two +of sharp vinegar or lemon juice; work smooth again, +<span class="pagenum" id="Page_90">[Pg 90]</span>always moving the spoon evenly and in the same +direction. Add the same quantity of oil and vinegar +and repeat this until one pint of oil has been +used up. The proper proportion is about one teaspoonful +of vinegar to eight tablespoonfuls of oil.</p> + +<p>It requires patience to make this sauce a success. +Mayonnaise may be made white by adding just +before serving, one tablespoonful of cream whipped +stiff. A delicate green color may be obtained by +pounding a little spinach, water cress or parsley +in mortar with a little lemon juice and adding it +to the mayonnaise. It is then called Ravigote +sauce.</p> + + +<h3 id="Mayonnaise_Dressing_No_2"> + <i><b>Mayonnaise Dressing No. 2</b></i> +</h3> + +<p>Have all the ingredients cold, also the bowl for +mixing. Beat the yolks of two eggs, add a teaspoonful +of mustard, a teaspoonful of salt and a +saltspoonful of pepper, then one and one-half cupfuls +of olive oil, stirring constantly and always the +same way or the dressing will curdle. Thin out +when necessary with juice of one lemon or same +amount of vinegar. When all the oil has been +used, add a teaspoonful of onion juice.</p> + +<p><span class="pagenum" id="Page_91">[Pg 91]</span></p> + + +<h3 id="Mayonnaise_Boiled"> + <i><b>Mayonnaise Boiled</b></i> +</h3> + +<p>Boil in small glazed saucepan half a cup of vinegar +with butter the size of a walnut, one teaspoonful +of mustard, a little sugar and pepper and salt to +taste. Take off the fire and stir in the yolks of +three eggs. Pour back into the saucepan and return +to fire. Stir until thick. Set to cool. When cold, +beat the whites of eggs lightly and whisk them into +the mayonnaise. If too thick thin with good +cream. The juice of one lemon is stirred in if the +mayonnaise is to be used for chicken or lobster +salad.</p> + + +<h3 id="Mayonnaise_Boiled_No_2"> + <i><b>Mayonnaise Boiled No. 2</b></i> +</h3> + +<p>Put in the pan a lump of butter the size of an egg, +and when melted work in one tablespoonful of +flour, add one teaspoonful of milk or water, and let +it come to a boil. Mix three beaten eggs with one +tablespoonful of sugar, one teaspoonful of dry +mustard, and one teacupful of vinegar, salt and +pepper to taste; stir in the other ingredients, let it +boil, and set it away to cool.</p> + + +<h3 id="Onion_Dressing"> + <i><b>Onion Dressing</b></i> +</h3> + +<p>Into a French dressing grate one good sized onion, +and one teaspoonful of horseradish. Strain and +use.</p> + +<p><span class="pagenum" id="Page_92">[Pg 92]</span></p> + + +<h3 id="Pineapple_Sauce"> + <i><b>Pineapple Sauce</b></i> +</h3> + +<p>The juice of one can of pineapple, one cupful of +sugar, one tablespoonful of cornstarch, one cupful +of walnuts cut fine, and one and a half cupfuls +of water. Mix the cornstarch with a little of the +water and add the pineapple juice, sugar, and the +remainder of the water. Boil until thick, and after +it is cold add one cupful of walnuts cut fine. This +is nice on any of the fruit salads.</p> + + +<h3 id="Ravigote_Sauce"> + <i><b>Ravigote Sauce</b></i> +</h3> + +<p>Pound a little spinach, water cress, and parsley in a +mortar, with a little lemon juice and add to mayonnaise +sauce. This makes a delicate green +dressing.</p> + + +<h3 id="Red_Dressing"> + <i><b>Red Dressing</b></i> +</h3> + +<p>Mix salt and pepper and add one teaspoonful of +onion juice. Peel one tomato and chop fine, +draining off most of the juice, and add to the rest +of the dressing one red pepper chopped fine, two +tablespoonfuls of vinegar, and pour in slowly four +tablespoonfuls of olive oil. Mix thoroughly and +set on ice before using.</p> + + +<h3 id="Red_Mayonnaise"> + <i><b>Red Mayonnaise</b></i> +</h3> + +<p>Make a plain mayonnaise dressing and use enough +paprica to color.</p> + +<p><span class="pagenum" id="Page_93">[Pg 93]</span></p> + + +<h3 id="Remoulade_Sauce"> + <i><b>Remoulade Sauce</b></i> +</h3> + +<p>Rub the pounded yolks of two hard boiled eggs +through a sieve, mix with oil, vinegar, dry mustard, +minced garlic, chopped parsley, and parsley juice.</p> + + +<h3 id="Ripe_Olive_Dressing"> + <i><b>Ripe Olive Dressing</b></i> +</h3> + +<p>Mix four tablespoonfuls of salt, one of pepper, one +of mustard, and one of onion juice. Add one tablespoonful +of vinegar, one tablespoonful of lemon +juice, and four tablespoonfuls of olive oil. Stone +and slice very fine a cup of ripe olives; mix them +well with the rest of the dressing and set aside to +become cold before using.</p> + + +<h3 id="Roquefort_Dressing"> + <i><b>Roquefort Dressing</b></i> +</h3> + +<p>Into four tablespoonfuls of oil work half a pound +of grated Roquefort cheese until thoroughly +smooth. Add one tablespoonful of tarragon vinegar, +one teaspoonful salt, one of pepper, and a +teaspoonful of onion juice.</p> + + +<h3 id="Russian_Sauce"> + <i><b>Russian Sauce</b></i> +</h3> + +<p>Pound together some water cress, parsley, chives, +gherkins, the yolks of two hard boiled eggs, a few +anchovies, capers, a clove of garlic, and add the +weight of all of butter, and work into a paste. Add +lemon juice until smooth and creamy.</p> + +<p><span class="pagenum" id="Page_94">[Pg 94]</span></p> + + +<h3 id="Vinaigrette_Sauce"> + <i><b>Vinaigrette Sauce</b></i> +</h3> + +<p>Mix together one tablespoonful of vinegar, three of +oil, one teaspoonful each of chopped parsley, capers, +and scraped onion. Season with one saltspoonful +of salt, and pepper or a few drops of tabasco sauce.</p> + + +<h3 id="Vinaigrette_Sauce_With_Egg"> + <i><b>Vinaigrette Sauce With Egg</b></i> +</h3> + +<p>Mash the yolk of a hard boiled egg with three tablespoonfuls +of oil, two of vinegar and one fine chopped +challot, one teaspoonful of chopped chives, one +teaspoonful of salt, and half as much pepper. Cayenne +pepper is preferred.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="transnote"> +<div class="chapter"> + <h2 class="nobreak" id="Transcribers_Notes"> + Transcriber’s Notes + </h2> +</div> + +<p>For possible printer’s errors in spelling, hyphenation, punctuation, +etc., only the below changes were made.</p> + +<p>A <a href="#Contents">Table of Contents</a> was added for ease of use.</p> + + +<p>In the original text, paragraph breaks were often poorly marked. Some +paragraph breaks were assumed where context suggested one.</p> + +<p>Quotations at the end of a page were standardized. On <a href="#Page_27">page 27</a>, the +quotation was silently moved to the nearest paragraph break. In +quotations, only poetry with two or more clear lines had their line +breaks retained; otherwise, the quotes were treated as prose.</p> + +<p>“salad making” was standardized to “salad-making”.</p> + +<p>“hard-boiled” was standardized to “hard boiled” to make a +phrase similar to “hard boiled egg”, or “... eggs”, etc.</p> + +<p>“well-seasoned” was standardized to “well seasoned”.</p> + +<p>“salad artist” was standardized to “salad-artist”.</p> + +<p>“heart leaf of lettuce” was standardized to “heart-leaf of +lettuce”.</p> + +<p>“chop plate” was standardized to “chop-plate”.</p> + +<p>“pimentoes” was standardized to “pimentos”.</p> + +<p>“Bemuda” was corrected to “Bermuda” as in the onion.</p> +</div> + +<figure class="figcenter illowp72" id="back" style="max-width: 55.3125em;"> + <img class="w100" src="images/back.jpg" alt="" data-role="presentation"> +</figure> +<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78314 ***</div> +</body> +</html> diff --git a/78314-h/images/back.jpg b/78314-h/images/back.jpg Binary files differnew file mode 100644 index 0000000..8131136 --- /dev/null +++ b/78314-h/images/back.jpg diff --git a/78314-h/images/cover.jpg b/78314-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..5adc3e5 --- /dev/null +++ b/78314-h/images/cover.jpg diff --git a/78314-h/images/verso.png b/78314-h/images/verso.png Binary files differnew file mode 100644 index 0000000..f7996e3 --- /dev/null +++ b/78314-h/images/verso.png |
